Moderate rains over winter and spring meant modest vegetative growth in our dry-grown Werribee Minnow vineyard, but consistently warm temperatures meant fruit was harvested with great flavour and concentration. The Pinot Noir and Cinsault had superb aromatics, with the Mourvèdre and Syrah giving lovely texture and depth. The Grenache also an extra spice element to the wine.
Hand-harvested fruit was immediately gently whole bunch-pressed to give minimal colour and tannin extraction. Wild fermentation occurred in older French barrels. The wine rested on lees to relax and unwind for four months prior to assemblage and bottling in July 2019. Alcohol 13.7%; pH 3.53; TA 5g/L; RS 1.2g/L.
The nose shows peaches and cream, liquorice, mandarin flesh and hints of complexing nutmeg spice. A generous mouth-filling palate shows rich peaches and cream that flows on and on. The high pH gives the wine lovely mouth-coating texture and warmth. The palate is long and flowing with oodles of flavour. The fine lacy tannins frame the wine and the fine acidity keeps the palate fresh and crunchy.