Campbell Mattinson - the Wine Front - 94 Points
Yarra Valley Wine Show 2020 - Bronze Medal
The Marsanne grapes were sourced from Wattle Glen Vineyard, a small, one-acre block of unirrigated vines located in Mount Evelyn, Yarra Valley. The vines were planted in 1994 and benefit from the cooler nature of the "Upper" Yarra Valley
The grapes were handpicked on the 3rd March (same day as the year previous) at moderate ripeness when the pear, subtle mascarpone notes with bright acidity were present.
A smaller, second pick was conducted on 23rd March to capture a riper feel and aid complexity.
The grapes were whole bunch pressed to oak barrels for fermentation, where 33% was new oak. Only the free run juice was extracted and the pressings were discarded. After a natural fermentation, some barrels were left to undergo malolactic fermentation, although most barrels had malo inhibited. The wine was blended and bottled in November 2019 and other than the anti-oxidant/preservative sulphur dioxide, nothing was added to the wine.
The appearance is pale straw with green tinges. The nose shows white petal, peach and marzipan. There are notes of lime and mandarin peel which push into flinty aromas with lifted oak tones of crème brûlée.
The palate shows almond meal, with grapefruit, lime and mandarin fruit notes. These notes are contrasted by richer, more forward tones of fleshy peaches with cream. The finish shows manuka honey and mandarin, with a charred creamy oak character underpinning the finish.
The perfect seafood wine; match this with Spaghetti Vongole or Patagonian Toothfish with a miso-butter sauce. A vegan friendly match would be beetroot risotto with vegan feta.
Although drinking well as a young wine, this wine shall reward careful cellaring for 10 or more years. 180 Dozen bottles produced.
Yarra Valley Wine Show 2020 - Bronze Medal
The Marsanne grapes were sourced from Wattle Glen Vineyard, a small, one-acre block of unirrigated vines located in Mount Evelyn, Yarra Valley. The vines were planted in 1994 and benefit from the cooler nature of the "Upper" Yarra Valley
The grapes were handpicked on the 3rd March (same day as the year previous) at moderate ripeness when the pear, subtle mascarpone notes with bright acidity were present.
A smaller, second pick was conducted on 23rd March to capture a riper feel and aid complexity.
The grapes were whole bunch pressed to oak barrels for fermentation, where 33% was new oak. Only the free run juice was extracted and the pressings were discarded. After a natural fermentation, some barrels were left to undergo malolactic fermentation, although most barrels had malo inhibited. The wine was blended and bottled in November 2019 and other than the anti-oxidant/preservative sulphur dioxide, nothing was added to the wine.
The appearance is pale straw with green tinges. The nose shows white petal, peach and marzipan. There are notes of lime and mandarin peel which push into flinty aromas with lifted oak tones of crème brûlée.
The palate shows almond meal, with grapefruit, lime and mandarin fruit notes. These notes are contrasted by richer, more forward tones of fleshy peaches with cream. The finish shows manuka honey and mandarin, with a charred creamy oak character underpinning the finish.
The perfect seafood wine; match this with Spaghetti Vongole or Patagonian Toothfish with a miso-butter sauce. A vegan friendly match would be beetroot risotto with vegan feta.
Although drinking well as a young wine, this wine shall reward careful cellaring for 10 or more years. 180 Dozen bottles produced.