Northern Heathcote (Easterly aspect, Cambrian soils)
Vertical shoot positions, PT23 clone.
154 meters above sea level.
Organically grown since 2001, biodynamically converted in 2006.
Certified “A” grade organic under the Biological Farmers of Australia.
Deep red volcanic Cambrian soils.
Harvest Baume – 13.3 to14.0
Total acidity – 5.8 g/L
pH – 3.37
Alcohol – 14.5%
Grown from very low yielding vines in deep red Cambrian soils on a slight easterly slope in the northern aspect of Heathcote. The fruit was harvested at optimum balance, ripeness and intensity of flavour. The fruit was destemmed; berries not crushed or pumped to preserve their physical integrity and transferred to an open 3800 L wooden vat. Maceration times (mainly pumping over) between 30 to 40 days on skins and was naturally fermented. The wine was aged in new and used French Tronçais and Hungarian oak for 18 months.
Complex savoury brown spice, truffle and black pepper on the nose with complimentary fruits of dark blackberry, plums, and ripe cherries with a lifted violet note. This is a very powerful wine with typical earthiness and chewy, fleshy texture. The finish is persistent with fine tannins and a fabulous balanced acidity. There is some musky perfume and smoky new oak as well. Classically structured, this wine offers lovely drinking now but will improve over the next 5 to 10 years. It should then mature slowly for many years hence.