Cool, wet, and windy conditions in October and November 2021 resulted in a slower than usual early growth period.
Flowering was both late and less productive than average.
By mid December, the inclement weather gave way to ideal development and ripening conditions.
The near perfect weather made for an excellent harvest for both whites and reds right across the Mornington Peninsula and Victoria.
Region: Mornington Peninsula – Balnarring & Main Ridge
Harvest Dates: 18 & 24 March
The grapes were hand harvested and immediately destemmed to small open fermenters without crushing.
The must (juice, pulp, skins and seeds) were statically cooled to around 9 degrees Celsius and a protective CO2 layer was maintained to enable a “cold soak” for four days prior to the commencement of the ferment.
Each individual fermenter was allowed to gradually warm to ambient temperature, where the natural (wild yeast) ferment could commence.
The ferment temperature was allowed to reach 32 degrees Celsius and the wine was pressed off skins at dryness to a mixture of new, two and three year old French oak barrels for 9 months.
The malolactic ferment occurred naturally and was complete by late winter.
Acidity: 3.52 pH
Residual Sugar: 5.78 g/L
Oak: 10% new
Malolactic Ferment: Yes
Nose: Fragrant and aromatic with red berry and floral notes
Palate: Walks the middle ground between being fruit driven and more complex with a lovely core of fine grain tannins
Roast beetroot and goats cheese salad
Peking duck pancakes
Drink now or over the next 5 years