A cool summer with above average rainfall initially gave cause for concern with disease pressure being at its highest in many years. However, through rigorous canopy management and excellent vine health we managed to avoid any botrytis & mildew outbreaks. The moderate weather conditions also allowed for a prolonged ripening season with most reds developing amazing structure & depth of colour, while the whites retained vibrant acidity and an elegance that will provide age-ability for many years to come. With yields being adequate if not bountiful this is certainly a year to remember!
Region: Mornington Peninsula – Tuerong
Clones: I1OV1 & P58
Harvest Dates: 17 March
The fruit was hand harvested and whole bunch pressed to a mixture of new, one and two year old French oak barriques (225 litre barrels) and puncheons (500 litre barrels) and was allowed to ferment spontaneously using natural yeast.
Some temperature control was exerted over the barrel ferments to ensure the retention of clean fruit characters.
The wine was stored, subject to a topping regime, in the same barrels for 9 months, where the lees was stirred back into the wine periodically to add to the complexity and richness.
In Dec 2021 the wine was assembled in tank where it was prepared for bottling.
Acidity: 3.27 pH
Residual Sugar: 6.43 g/L
Oak: 5% new
Malolactic Ferment: Yes
Nose: Fragrance of figs and ripe melons
Palate: Savoriness and acidity on the palate
Prawn and zucchini linguine
Spring pea and thyme risotto
Drink now or over the next 4 years