“Beautiful.” – 95 Points Campbell Mattinson, Winefront.
Their winemaking philosophy is pretty simple. Listen to the fruit and let it guide you. The fruit is soaked at ambient temperature (cold in the Huon) and then let natural yeast start the fermentation process. Once the ferments are complete the wine is tasted on skins until the tannin profile is right and then press to barrel. From there, inoculate for malolactic fermentation, then leave the wine unsulphured until late-spring and add sulphur dioxide. The wine is left untouched until bottling, which varies depending on how the wine looks. Stems are used as a supportive component when they are ripe and the amount varies.
“It only sees 5% whole bunches but there’s oodles of spice here. It makes such an excellent impression. Smoky and sweet at once, ripe and tangy too. It’s a savoury style but there’s far more to it than that. Tannin curls and cuts as it tightens and pulls. We call it cherry red and black and sometimes plum but it tastes more so of pinot noir. An infusion of sweet, roasted nuts. Beautiful.” – 95 Points Campbell Mattinson, Winefront.