I have been a part of this vineyard (in various roles) for ten of its twenty-one year life and I have always impressed with how meticulously cared for it is by owner Jody Dawson. Perched high in the Dandenong Ranges just inside the southern boundary of the Yarra Valley, this is a unique and challenging site.
The site leans steeply into the morning sun. It’s unirrigated and very cool. After a long ripening season, the golden green bunches were hand picked and pressed to tank for brief settling. The very cloudy juice filled the barrels (mostly seasoned 500L Puncheons) to undergo wild fermentation. One of the five barrels was left to go through malo; the others were sulphured shortly after dry to retain freshness.
After nine months in barrel, on lees, the final blend was made and bottled.
The result shows roasted cashews, red apples and creamy lemon tart on the nose before a powerful and focused palate with just-ripe pineapple, apple blossom and a flint-like minerality.
194 cases made with a gentle hand.