Our Estate wines are crafted from 100% estate grown fruit and are made on site in our winery. These elegant cool-climate varietal-focused wines are a reflection of our unique vineyard, surrounded by native flora and laden with deep mineral-rich red volcanic soils. Each release embodies the notion of terroir, painting a picture of our secluded corner of the Upper Yarra Valley with a stamp in time.
Fruit was handpicked early in the morning into small buckets, with bunch selection done in the vineyard. 70% de-stemmed into an open fermenter with 30% whole bunches, then chilled for a four-day cold soak before fermentation. Fermentation was wild and we pumped over daily. The wine was gently pressed off skins directly to 300L and 500L French oak barrels (30% new) for maturation. The final wine was allowed to clarify naturally in the cellar before a gentle racking and bottling without fining or filtration to maximise delicate varietal notes.
This wine sees the first introduction of different clones, Pommard and Abel, alongside our block of MV6 planted in 1996. Aromas are delicate and lifted, stamped with a classic ‘Upper Yarra’ badge. Red cherries, muddled raspberries and dried rose petals. More florals ensue with wisps of potpourri and violet intertwined. Very vibrant and alluring.
Bright red cherry acidity awakens the palate, with nose transposing to the palate harmoniously. Dried cranberries, blood orange, and crushed bramble canes all come together before soft pixelated tannins take hold. The finish is long and dry, with its enduring presence held together by moreish cherry pip acidity. Drink 2024 – 2035.
93 points, Halliday Wine Companion 2023
“Fragrant with aromas of cranberries and strawberries, some whole-bunch derived dried rose petals and a soupçon of Asian spices. It's a pretty wine but it has depth and structure too, finishing long with fine-grained and persistent tannins and a refreshing bitter orange twist.”
Philip Rich, August 2022
The 2021 growing season will forever be remembered as one of the greats in the Upper Yarra. Mild steady temperatures and average even rainfall resulted in good yields as well as balance and complex flavour development across all varieties. Harvest was able to commence in early March, which is preferable to the hotter daytime temperatures typically observed in February.
