DCB Wine Single Vineyard Pinot Noir, Yarra Valley
The fruit is sourced from the coolest site on the Lone Star Creek vineyard, MV6 clones of pinot were left to chill for 24 hours, then destemmed with as many whole berries as possible into the fermenter. After 2 days the grapes were inoculated and ferment commenced. The wine was pressed to barrel (15% new) to complete MLF after approx 3 weeks on skins. No additions were made until SO2 was added. The wine was racked to tank, racked again and bottled.
'Deepish red colour with a good purple tint. The bouquet is shy and reserved, with some smoky barrel and charcuterie-like undertones. The wine is firm and full-bodied, a big pinot within the Yarra context, with abundant tannins adding serious structure. Sweet dark cherry, brandied-cherry fruit in the middle, with a wave of imposing tannins to complete the wine.'
93 points, Huon Hooke, The Real Review, May 2018.
MV6 from the Lone Star Creek Vineyard, chilled, whole berries, 2 days cold soak, cultured yeast, 3 weeks on skins, pressed to barrel (15% new), 159 dozen made. Fragrant red/purple fruit aromas; very good length and balance. Full-bodied in the context of DCB pinot style.
94 points, Wine Companion (January 2020)
Cherry, dark raspberry, petrichor, hazelnut and sweet spices. Medium-bodied, supple and flavoursome, lovely spread of powder fine tannin, a juicy cherry and gently earthy flavour, and a cool raspberry finish. Pretty and delicate, but plenty of power through the back end.
93 points, The Wine Front (July 2019)
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.