The Marsanne grapes were sourced from Wattle Glen Vineyard. A one-acre block of unirrigated vines located in Mount Evelyn, which is at the base of the Dandenong Ranges, Yarra Valley. Mount Dandenong is an extinct volcano which is some 373 million years old.
Harvest was generally two or more weeks later that what is understood as the ‘new normal’. As the yields were somewhat low and weather was cool which meant the grapes ripened gently. This allowed for space and time in the winery to really soak up the magic of vintage and to get creative with the wines. It was an opportunity to really push the creative boundaries of winemaking.
The grapes were handpicked on the 2nd April at ripeness when the pear, honey, mascarpone notes with bright acidity were present.
After being hand picked, the grapes were refrigerated overnight, where the next morning they were gently pressed where the hard bitter pressings were discarded. The resultant juice was very slowly fermented using wild yeast and was allowed to go though malo-lactic conversion. The wine was left in barrel and assembled in January 2024, bottled unfiltered. No additions were necessary, except for anti-oxidant/preservative sulphur dioxide
The appearance is golden with green tinges. The nose shows white petal, pear and marzipan. There are notes of freshly cut straw, almond meal, honey and mandarin peel which push into flinty aromas with lifted oak tones of crème brûlée. The palate shows grapefruit, lemon, mandarin citrus notes with richer, more forward tones of apricot and fleshy peaches with cream. The ripe phenolic and acid weave around palate which give presence to the wine and are layered around notes of white pepper, charred greens and toffee apple.
This wine pair wonderfully with umami rich dishes, such as chilled tofu with soy, ginger and bonito flakes.
Although drinking well as a young wine, this wine shall reward careful cellaring for 10 or more years. Serve with a modest chill, not cold.
Harvest was generally two or more weeks later that what is understood as the ‘new normal’. As the yields were somewhat low and weather was cool which meant the grapes ripened gently. This allowed for space and time in the winery to really soak up the magic of vintage and to get creative with the wines. It was an opportunity to really push the creative boundaries of winemaking.
The grapes were handpicked on the 2nd April at ripeness when the pear, honey, mascarpone notes with bright acidity were present.
After being hand picked, the grapes were refrigerated overnight, where the next morning they were gently pressed where the hard bitter pressings were discarded. The resultant juice was very slowly fermented using wild yeast and was allowed to go though malo-lactic conversion. The wine was left in barrel and assembled in January 2024, bottled unfiltered. No additions were necessary, except for anti-oxidant/preservative sulphur dioxide
The appearance is golden with green tinges. The nose shows white petal, pear and marzipan. There are notes of freshly cut straw, almond meal, honey and mandarin peel which push into flinty aromas with lifted oak tones of crème brûlée. The palate shows grapefruit, lemon, mandarin citrus notes with richer, more forward tones of apricot and fleshy peaches with cream. The ripe phenolic and acid weave around palate which give presence to the wine and are layered around notes of white pepper, charred greens and toffee apple.
This wine pair wonderfully with umami rich dishes, such as chilled tofu with soy, ginger and bonito flakes.
Although drinking well as a young wine, this wine shall reward careful cellaring for 10 or more years. Serve with a modest chill, not cold.