About This Wine
From Red Hill vines planted in sand over brown loam; 100% whole-bunch fermentation for 23 days; maturation in old oak for 9 months; bottled unfined and with only minimal sulphur. The nose is bright with clean citrus and yellow plum notes and hint of kero. In the mouth the wine is really vibrant, savoury and powdery, reminding one of our tasters of a “Pfalz Riesling on steroids”! A lovely wine that will be even better with food.
Mornington Peninsula Wines
South of Melbourne, the Mornington Peninsula grape growing region has a cool, maritime climate that is most known for their Pinot Noir and Chardonnay production. Other varieties that have seen some success here include Pinot Gris and Tempranillo.
However, it does seem that Pinot Noir is their focus judging from the fact that The Mornington Peninsula International Pinot Noir Celebration is held once every two years. The event displays the region’s capabilities in making some of Australia’s finest Pinot Noir in front of local and international audiences.
World Wine – Barney Flanders from Garagistes (wine) of Mornington Peninsula decided he wanted to take a look at how carbonic maceration and skin contact might work in his white wine ferments. It begat this range of wines. All wines under the label Côtier are made with white grapes (well, gris is in a grey area, of course), but see extended time on skins and ferment naturally ala carbonic. Fascinating. Good drinking. Pale gold colour but blazes in glass. Scents of preserved lemon, honey and honeysuckle, toffee apples, ginger and lemongrass spice. You’d get ‘riesling’, if you were playing guessing games, but with a twist. Chewy and tacky-textured in the palate, almost powdery in feel, lemon barley water and bitter apples in flavour. It’s actually very refreshing too. Defined by its texture, is the take away, and the least eccentric of the Côtier wines. This drinks super well.