Lovingly tended, single estate vineyard.
Hand picked and pruned, our focus is on smaller yields for optimal quality so that our fruit has outstanding flavour and intensity. The wine making process is minimalist and reflects the unique character of the vineyards terroir.
The fruit was discerningly handpicked and whole bunch pressed. Wild fermentation took place in all French barriques of which 20% were new oak. There was no malolactic fermentation. The wine was matured in barrique on lees for twelve months before finishing and bottling.
Our 2016 Chardonnay is lively and beautifully balanced with excellent acidity. Citrus and nectarine flavours predominant and the long and powerful finish is an excellent reflection of the vintage.
Similarly to the chardonnay, the fruit was carefully selected. The grapes were destemmed but not crushed and then underwent pre-fermentation cold maceration over the first week. Wild fermentation took place in stainless steel tanks which were gently plunged twice a day. The grapes were pressed at dryness, settled and racked to all French barriques, 25% of which were new. After undergoing natural malolactic fermentation, the Pinot was matured in barrique for twelve months before finishing and bottling.
A very aromatic, bright and complex wine in which raspberry, plum and red cherry flavours predominate. The soft textured palate has great length and the tannins are beautifully balanced.
The fruit was whole bunch pressed and barrel fermented in French oak for 9 months on yeast lees.
Musky green apple and spicy pear underpin the subtle savouriness of this vibrant and lively wine. Lush and soft textured, with excellent acidity, our 2016 Pinot Gris is an excellent example of the exceptional fruit grown on the pristine and beautiful Mornington Peninsula.