IN THE VINEYARD….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….a 2.2 tonne pick, hung just long enough for the skins to catch plenty of sunshine whilst holding firm to the natural acidity. Destemmed fruit fermented on 100% skins for 20 days in an open stainless fermenter. Plunged daily by hand and pressed once the cap started to thin, resting briefly in tank before moving to seasoned barriques for maturation on fine lees. The barrels were kept topped and not disturbed for 8 months. The wine was racked in early summer with a 30 ppm Sulphur addition and bottled in February under Diam cork.

IN THE GLASS…. the nose hints at cinnamon and star anise, lemon curd, mandarine, quince and ripe pear.

The palate is bone dry and textured, with poached pear, peaches, christmas spice and short grippy black tea-like tannin. The goal with this wine every year is to offer a refined and detailed expression of skin contact vermentino, with complex savoury character and bold natural acidity. A wonderful wine to serve with aged hard cheeses like our favourite local Holy Goat La Luna.

XOXO