"50% merlot, 40% cabernet sauvignon, 10% petit verdot from the Sexton Vineyard, fermented separately, warmed for fermentation to start immediately, once complete the fermenter sealed with water bags for 3 weeks maceration on skins, blended Jan '14 and matured in French oak (40% new) for 18 months. Pussy footing with cabernet and merlot doesn't pay off, especially where you have the depth and varietal clarity of the grapes here, the petit verdot providing a rock solid bridge between the two varieties. It is full-bodied, and demands respect, simply because it is so good."
95 points, James Halliday (February 2016)
Yarra ValleyThe Yarra Valley was first planted by the Ryrie brothers who explored a way through the Snowy Mountains to the Yarra Valley, planting grapes in 1838 just three years after the foundation of Melbourne. A wine industry (developed by Swiss Settlers particularly Hubert de Castella and Baron Guillaume de Pury in the 1850s) thrived during the gold rush era and heyday of the 19th century. However, the end of the gold rush brought the wine industry into decline and it was not until the 1970’s that the modern wine industry started up again. The region is probably Australia’s best-known cool-climate area, yet it is really a patchwork of meso-climates. This varied topography creates an incredible set of variables. Vineyards are planted on elevations of 50 to 400m on varying aspects and management programmes. The more exposed sites are subject to severe spring frosts and winds. Overall, the area experiences a relatively high rainfall pattern and is known for its temperature extremes during ripening. Site selection is crucial, with the best vineyards often located where the original vines were once planted, generally on sandy clay loams and gravels. The Yarra Valley is well known for high quality Chardonnay, Pinot Noir and Cabernet Blends with Shiraz increasingly garnering attention. Sparkling wine production is also extremely important, with many of Australia’s finest examples produced in the region.