About This Wine
This wine is from the Red Hill vineyard which we manage with the help of our trusty vineyard worker, Martin. The vines are 23 years old now. It’s a warm site, sitting at 90m with a northern exposure. The fruit is handpicked and the portions that made this wine were 100% whole bunch fermented. We used both the clones that the vineyard is planted to: MV6 and 777. We use small one-tonne fermenters and after tipping the fruit carefully in, we wrap them up so no air can get in and no CO2 can escape. After 2 weeks we will open the fermenter to check the ferment and if need be give a very light foot stomp. We kept this wine on skins for four weeks after which it was pressed and a portion sent to barrel for a barrel ferment. The remaining wine is sent to barrel once dry. Natural MLF finished within 10 weeks, after which time the wine was racked and sulphured. We bottled the wine in late December. – Will Byron, Onannon
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.
The Wine Front – Rosehip, cranberry, raspberry, vanilla, green herbs. Light and lean in the palate, good sweetness of fruit, fine structure, firm, tense and long in flavour. Length and drive. Class.
James Halliday – It's exquisitely tuned with a core of tangy-tart cherry fruit, judicious use of whole-bunches and oak, really earthy all damp autumn leaves and wood spices. Sapid with shapely, raw silk tannins and satisfying with a denser structure compared with the Gippsland single vineyard wine.