16 March 2016
An early bud burst brought on by a dry winter and an unseasonable hot early spring led into a dry growing summer. The varieties originate from the Rhone Valley and were grafted at a Werribee vineyard. Fruit needed to be shaded by the canopy to avoid sunburn. The vines were all shoot thinned and bunch thinned to achieve low crops and good ripeness. The compressed season allowed all varieties of the 2016 Minnow to be harvested on the same day.
Grenache 50%, Mataro 20%, Cinsault 20%,
Hand harvested fruit from the four varieties were
picked on the same day, which allowed for a true coferment. The grapes were destemmed into a 4 tonne open fermenter with a small amount of whole bunch Grenache placed on top of the ferment to add blue fruit aromas. The ferment was lightly hand plunged until it was pressed and racked into 2700L foudres (large oak vats). After 10 months resting it was racked and bottled without filtration in February 2017.
Medium red with a bright red hue.
Floral pot pourri and blue fruits leap from the
glass. Hints of black olive and Chinese spices add
complexity. Many elements appear as you let the
wine evolve in the glass.
Dark cherries and blue fruits are complexed with
fine spice coming from the cinsault. The palate has medium weight with lots of space to savour, perfect with charcuterie. White wine tannins from the roussanne add another element and the back of the palate shows a hint of black olive crunch. A complex wine with many elements, yet still light on its feet.
Drink now – 2023
Charcuterie, tripe bread roll, duck liver pate.