Winemaker’s Notes: A great cool year for this variety.
These vineyards are planted on a northerly and slightly
easterly aspect in the Yarra Valley with a yield around 2.0 tonne
to the acre. The fruit was gently destemmed without crushing
the berries and the must was divided into clonal batches, MV6,
115, 114. Natural ferments reaching 38°C ensured maximum
extraction of flavours and other essential fruit components
including tannins and colour. Maceration extended up to 45
days with gentle hand plunging and pumping over. The wine
was aged in 33% new French oak for a period of 12 months,
with a further 24 months in bottle prior to release.
 
Tasting Note: Quite complex on the nose, this wine
deliveries opulent fresh lifted sweet ripe wild strawberries and
cherries with some savoury toasty notes and some
undergrowth truffle. On the palate, it is velvety, fruity, and
lively with acidic linearity that lingers and indicates that it
will develop with further aging. Quite tight at the moment, it
will boastfully open to be a powerful wine with balanced acidity
at the finish as well as good velvety fine tannins. As a result,
it will be a wine that will continue to build in structure and
flavour whilst simultaneously harmonising. Being a cool year,
the wine will continue to develop and will take on more truffle
and earthy complexity as it ages.
 
Cellaring: 10 years plus