Hand-picked, stomped on and held on skins for 24 hours in a cool room, then pressed directly to barrel with full solids. Wild-fermented in 10 degrees C room, SO2 after fermentation. 30% transferred to one new hogshead of Austrian oak, the balance to used French barriques; blended and bottled Nov '19. The retention of some tropical nuances is remarkable, the length and complexity less so. Winemaker Ben Mullen is not interested in single-theme wines.
96 points, Wine Companion (January 2020)
Beautiful expression. Elegant power. Terrific mouthfeel. It doesn’t try too hard but it still has punch and emphasis. Varietal in a smoky, lemongrass-y way. Will mature well.
93+ points, The Wine Front (April 2020)
Victoria’s first commercial wine was produced in Geelong by Swiss immigrants in 1845. During the mid- 1800’s Geelong was the largest grape-growing region in Victoria with 400 hectares under vine. When phylloxera struck in the 1870s however, the vines were decimated and it was not until the late 1960’s that the area’s vineyards were re-established. Located about 80 km southwest of Melbourne, Geelong has a cool maritime climate with low rainfall and prevalent cool blustery winds that affect flowering and Franceuit set. Soils are diverse, mostly volcanic over limestone with some lesser quality black soils. The region is dotted primarily with family owned wineries producing small quantities of high quality Chardonnay, Pinot Noir, Shiraz & Cabernet Sauvignon.
