IN THE WINERY….this vineyard was planted in deep red Cambrian clay loam by the Chalmers family in 2011 on the lower eastern slopes of the Camel Ranges, within the Heathcote GI, close to the township of Colbinabbin. Millions of years of erosion of ancient ridgeline dolerite, ironstone and basalt has given rise to fertile ground in the lower slopes of the range and the perfect site for wines of detail and concentration. Historically this has been Shiraz country, but the increasing impacts of climate change has yielded hotter, drier summers and a move to more Mediterranean varieties, championed largely by the Chalmers family. Contrary to the approach of other growers in the region, this vineyard runs east – west, promoting more consistent exposure to sunlight across the block and better movement of air through the vines, reducing disease pressure.
Troy McInnes farms these vines and does so with care and detail not seen in many commercial growers of this scale. The site is not certified organic, but does employ many consistent practices to promote soil and vine health; undervine mulching and composting to nourish the vines and manage weed growth, with no systemic herbicides or pesticides used on site. All vine work is done by hand and each grape variety is handled uniquely with respect to varietal physiology and location within the vineyard. At harvest time, fruit sampling is regular, methodical and accurate and communication is clear…which might sound unimportant, but this allows for perfect timing of picks and quality of fruit supplied to the winery. I couldn’t ask for more from a partnership with a grower of this caliber.

IN THE WINERY….whole bunch pressed, rested in tank then racked to seasoned puncheons for ferment. A smaller portion of destemmed fruit was fermented on skins for 20 days, pressed to barrel and aged on fine lees for 8 months, making up 10% of this wine. The whole bunch pressed juice fermented in barrel and rested on gross lees for 8 months with no lees work over winter. The wine was racked in early summer with a 25 ppm Sulphur addition and bottled in February under Diam cork.

IN THE GLASS….the nose is beeswax and honey, slight white blossom, lemon curd and red apple with a subtle bready character. The palate is dry and textured with ripe lemon, pear and shortcrust with soft baking spice and a long racy lemon juice acidity to finish. There is a beautiful powdery phenolic texture to it. Loooong finish. A complex and textured white that will provide just the right amount of winter comfort, yet energetic enough for spring time awakenings.