“This became increasingly delicious with repeated sips.”
95 Points Huon Hooke
94 Points Gary Walsh
The Dexter Vineyard is in a small east/west valley. The evening sea breezes from Port Phillip Bay, Westernport Bay and Bass Strait helps moderate the local climate.
Hand picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°c and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak bariques (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in January for bottling in February, 10 months after harvest.
“Raspberry and squishy strawberries, subtle spice and earthiness, a perfume of rose and basil. Medium bodied, silky and fine, kind of succulent, but with a gentle drag of fine grained tannin giving structure and pushing out the length. Red drapes on a fine firm frame. Finish has a subtle herbal infusion, in with the pretty red fruits. Just lovely, as ever.” – 94 Points Huon Hooke
“Medium to deep red/purple colour. The aroma is herbal and pure-fruited, seemingly straightforward – a bit restrained and monochromatic. The palate is big, bold and concentrated, plum-cherry and fruit-sweet but also firm in tannin and acidity. It seems young and under-developed, and could go upwards with time. There is almost a hint of sweetness in the mid-palate before a wall of tannin washes in. Very good cherry flavour, if a trifle young and lacking complexity. This became increasingly delicious with repeated sips.” – 95 Points Huon Hooke