About This Wine
Handpicked fruit is crushed and gently pressed into a holding tank for 48 hours to separate the clear juice from the settled lees. The juice is then racked to a combination of 30% new and 70% older French oak barriques for primary fermentation. 100% wild yeast ferment. The fermenting barrels are placed in a temperature controlled storage area where the primary fermentation process is monitored until complete. After primary fermentation approximately 20% of the barrels undergo malolactic fermentation to add complexity and soften the acid structure. Throughout the entire fermentation process the wine undergoes battonage (lees stirring) to harmonize and add creaminess to the palate. Battonage continues through until the wine is prepared for bottling.
Yarra Valley Wine
The Yarra Valley wine region is the most important area of wine production in Victoria today, and with its proximity to Melbourne, also the most visited in the state.
Yarra Valley is split into the Upper Yarra and the valley floor. The Upper Yarra is cooler in climate due to its elevation and coupled with younger, fertile, red soils produces most of the region’s notable varietals: Chardonnay and Pinot Noir. The valley floor is warmer and has predominantly grey soils with pockets of granite and limestone.
Pinot noir has long been considered a notoriously difficult variety to grow. However, the cool climate and longer growing seasons of the Yarra Valley allow the fruit to develop full flavoured and ripe character.
Chardonnay in the past has long been associated with a deep oily, buttery style that experiences full malolactic fermentation and great amounts of oak. This style has since fallen out of favour and wine makers in the Yarra Valley have capitalized on this trend to produce leaner, acid driven Chardonnays that are closer in style to those from Burgundy.
The Wine Front – Subtle and subdued style. Lime and lemon curd, touch of struck match, spiced vanilla and cashew. Well mannered, light in impact with a gentle gloss and nutty flavour in with the white peach and citrus. Finish is crisp and pretty long, with some flint and vanilla perfume.
James Halliday – "95 points, Special Value + Exceptional" "Hand-picked, three clones, wild-fermented in French oak (28% new); 10mth maturation. A fragrant bouquet and perfectly poised palate, with grapefruit and minerally acidity the drivers of a long, lingering finish and fresh aftertaste."
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