Single parcel premium wines
These wines are premium handcrafted wines produced in very small batches. They are made from the best fruit chosen from a select parcel of vines and provide a pure expression of the vineyard in which they were grown. These wines have good ageing and cellaring potential.
Chardonnay 2022 – Yarra Valley from Coldstream
No filtration. Minimal sulphur.
Total production: 1,200 bottles
Variety: Chardonnay 100%
Alcohol: 13%
Semillon 2022 – Yarra Valley from Dixons Creek
This wine is a traditional Semillon expression of the varietal – an elegant, well balanced wine with very fine tannins.
Winemaking wise, direct press and fermentation in barrels. No acid was needed thanks to the special soils at Rosehill Vineyard and our Vineyard Manager Bruce’s hands on approach. Full malolactic fermentation and ageing on lees for 10 months.
The result is a wine that displays characteristics of lemon, enveloped with hazelnut and fresh herbs. Great texture, and long length thanks to its lovely natural acidity.
No filtration at bottling. Minimal sulphur.
Total production: 500 bottles
Variety: Semillon
Alcohol: 13%
Cabernet Sauvignon 2019 – Yarra Valley from Dixons Creek
This wine is a gentle expression of the varietal – one for Robin to drink when he misses home.
2019 was a great warm season which was fantastic for Cabernet. The result is a lovely, well balanced wine with very fine tannins.
Winemaking wise, fermentation at Yering Farm in one-tonne open fermenters using hand plunging, ten days post AF (alcoholic fermentation) maceration. No acid was needed thanks to the special soils at Rosehill Vineyard and our Vineyard Manager Bruce’s gentle approach to looking after the ecosystem. No fining was deemed necessary as the wine was clean and pure and was ready for bottling without filtration.
Total production: 1,500 bottles
Variety: Cabernet Sauvignon
Alcohol: 13.5%
Pinot Noir 2017 – Yarra Valley from Dixons Creek – SOLD OUT
This wine comes from a small production batch: 3x 300L barrels made from Pinot Noir clones MV4 and MV6, with grapes sourced from a select parcel of a vineyard in Dixon’s Creek with a north/north-eastern exposition. The vines are approximately 30 years old. 5% whole bunch fermentation. Minimal intervention approach. Unfiltered. Elegant, delicate expression of Pinot Noir from a cooler vintage than 2016. Harvested 10 March 2017. Minimal sulphur used only at bottling.
Total production: 1,000 bottles
Variety: Pinot Noir. Clones MV4 and MV6
Alcohol: 13%
Pinot Noir 2016 – Yarra Valley from Dixons Creek – SOLD OUT
This wine comes from a small production batch: 2x 300L barrels made from Pinot Noir clones MV4 and MV6, with grapes sourced from a select parcel of a vineyard in Dixon’s Creek with a north/north-eastern exposition. The vines are approximately 30 years old. 2016 was quite a challenging year for Pinot and we still managed to hold fruit and freshness. The winemaking was focussed on fruit expression: whole berries in fermentation, 5 days cold maceration, fermentation below 25 degrees celsius and a maceration post AF of 6 days. The wine went through MLF in barrels. With only 2 barrels, the choice of tonnelier was critical to get fine grain without overpowering the wine. We chose to use the Burgundy Rousseau for its elegance. Regular tastings led to racking off the wine out of barrels after 3 months. The oak support was enough for the wine and it was bottled soon after. Minimal sulphur used only at bottling.
Total production: 800 bottles
Variety: Pinot Noir. Clones MV4 and MV6
Alcohol: 13.5%
Single vineyard wines
These wines are produced in small quantities from fruit from select single vineyards. This range allows us to experiment with new techniques and varietals, while still creating fruit driven, vibrant, elegant wines.
Pinot Noir 2022 – Yarra Valley
2022 has been a long cool season. The fruit took time to ripen and the harvest was late, taking place in mid-March.
The fruit was hand harvested. 30% of the fruit was kept as whole bunch and the rest were retained as whole berries. A slow fermentation took place for 2 weeks and the fruit was gently plunged by hand. The wine was aged in barrels with 15% new oak for 6 months.
Bottling took place when the wine achieved optimum balance between fruit expression and delicate tannins.
The result is a lively, vibrant wine, with aromas of cherries, boysenberries with leather base notes.
Total production: 1,000 bottles
Variety: Pinot Noir, MV6 clone
Alcohol: 13.0% alcohol
Rosé 2022 – Nebbiolo from Strathbogie region
The cool autumn allowed a late harvest of Nebbiolo in the cool climate Strathbogie region. The fruit ripened slowly and kept its natural acidity.
After press, the juice was kept at 0 degrees for 8 days for the stabulation phase and then racked off lees and fermented at a low temperature. Aging took place in barrels for 6 months prior to bottling.
An elegant pale salmon colour, the wine exhibits vibrant aromas of wild strawberry, tropical notes and rose petal. The texture is long and crisp and finish on a savoury note.
Total production: 1,500 bottles
Variety: Nebbiolo
Alcohol: 12.0% alcohol
L’ASSEMBLAGE WINES
THESE WINES ARE PREMIUM HANDCRAFTED WINES PRODUCED IN VERY SMALL BATCHES, BLENDED TO SHOW THE BEST EXPRESSION OF A REGION. THESE WINES HAVE GOOD AGEING AND CELLARING POTENTIAL
L’ASSEMBLAGE ROUGE 2022 – YARRA VALLEY FROM DIXONS CREEK
Composition no 1 : 50% Pinot and 50 % Syrah, hand harvested on 13 & 27 March 2022, Dixons Creek.
Aromatic, fruit driven, medium bodied wine. Raspberry and morello cherry followed by blackberry, supported with floral and spicy notes including nutmeg and cinnamon. A vibrant, complex mouthfeel with generosity from the Syrah.
Winemaking:
Pinot: 25% whole bunch carbonic maceration, 75 % cold maceration of whole berries. Combined for alcoholic fermentation. One week maceration after alcoholic fermentation prior to press.
Syrah:15% whole bunch carbonic maceration, 85% cold maceration of whole berries. Combined for alcoholic fermentation. Ten days maceration after alcoholic fermentation prior to press.
After pressing, the wine was stored in barrels, aged for malolactic fermentation and then aged on lees for nine months, before tasting to determine the blend. Blended together in tank for one month to ensure natural clarification prior to bottling.
No filtration, minimal sulphur used at bottling.
Total production: 1,500 bottles
Variety: 50 % Pinot 50 % Syrah
Alcohol: 13%