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1 April 2017
A long cool growing season in Werribee. A settled flowering led to good crop levels. Careful canopy management and crop thinning were required. A late summer with warm days and cool nights allowed fruit to reach is full flavour ripeness, while retaining good acid structure. Fruit thinning encouraged full tannin ripeness.
Carefully hand harvested fruit was picked in the cool of the morning to retain vibrancy. The fruit was destemmed into small open fermenters, where wild yeast performed their magic. The ferments when lightly hand plunged to extract fine tannins. The wine was then pressed and left to rest in older French Hogs Heads. The blend was assembled to reflect the minnow vineyard, 50% Mataro, 45% Grenache to add blue fruit, and 5% Roussanne to add some ginger spice. The wine was racked then blended and bottled in December 2017.
Brilliant, youthful, deep red/purple colour. The bouquet is floral, meaty and spicy, with some smoky notes; the palate intense and bright, focused and finely-textured, with a long and satisfying aftertaste, which is concentrated and penetrating. There is a multiplicity of aroma and flavour, which seems to be traceable to the blend of grape varieties. A most delicious ready-drinking red. 91 Points Huon Hooke, The Real Review, June 2018.
Dark red to black with a ruby hue.
Blueberries and raspberry fruits are complexed by some brairy spice. Ginger notes and violets add intrigue. There are some floral components also.
A fun and vibrant palate has violet and blue fruits at its core. There is a plenty of space on the palate lending this wine perfectly to a range of foods. The tannins are fine and dusty with a savoury crunch from the Roussanne’s white grape tannins, giving lovely texture and drive. The long and lingering palate remains fresh, lending itself to that second or third glass.
Drink now or over the next few years.
Venison salami pizza, tripe bread roll, duck liver pate.