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Displaying results 10 - 16 of 16

(2017) Prevaling easterly wind helps cool this vineyard, planted in 1981 mostly as Cabernet, but since grafted to Pinot and Chardonnay. This is the premium Chardonnay in the range. Rollo Crittenden says he "dabbled with biodynamics but decided against," so now lots of cover crops - legumes and broad beans - and composting, so basically organic with no synthetic chemicals used. Lovely sheen of almond and oatmeal, just the merest hint of flintiness and definite creaminess of aroma. Lovely palate, the lime and orange zest of the acidity also edges the more tropical fruit. Nice firmness to the acids against the creamy texture, a cool apple core bite.
(2017) Kooyong is part of the Port Philip stable, winemaker Glen Hayley explaining its vineyards are in a warmer spot that is one of the first as you approach from Melbourne, and very good for Pinot too. Lots of reductive, flinty character, slate and gunflint. Only around 10% sees oak, with no malolactic and the lees not stirred. Such a different style from the Crittenden, with its own more austere charms, touches of green herbs and cool, pithy citrus. Lovely bite of Chablis-like flavour with ramped up intensity. Farmed "more or less," organically.
(2017) Wild ferment, one thirds each fermented in puncheons, tank and tank on skins. Aromatically subdued, but a delicious nuttiness and apple skins. The palate has lovely textural richness, great length and a delicious orange acidity. In many ways un-Sauvignon-like, but complex and rather delicious.
(2017) Sandy vineyard. Real lift and exoticism, a perfume and exotic ginger and a touch of passion fruit. Great personality on the palate too, but a raft of apple fresh acidity cutting the creaminess of the texture.
(2017) Fifteen months in French oak barriques, half new, and lovely flinty reductive notes adding lots of complexity. Comes through with a fat, full texture and creaminess, very nice apple fruit and that elegant, creamy complexity.
(2014) Selected from three vineyard blocks, this was pressed into tight-grained French oak barriques (only 10% new) where it was fermented with wild yeasts. It was matured in barrel for 10 months, and malolactic fermentation was blocked. There's certainly an extra measure of nuttiness and complexity over the Red Claw. Again it is flintily complex giving all sorts of smoky, wispy notes of fresh-cracked stones: a real mineral appeal. So tight and pure on the palate, with wonderful focus and linearity, the finish is long and gently tapering.
Displaying results 10 - 16 of 16