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.
Pinot Noir 2020 – Yarra Valley from Dixons Creek – NEW RELEASE
The Rosehill vineyard is located at the northern part of the Yarra Valley region, surrounded by dense eucalypt forest, with steep north-east facing slopes. The surrounding area has a high biodiversity, and no herbicides have been in used in the vineyard to allow the soil to be as alive as possible.
The vines are pinot noir clone MV6, 40 years old. Uniquely they are all own-rooted. MV6 is an Australian clone reputed for its structure, body and colour.
After a hot and early start to the growing season, this vintage ended on a cooler note. The fruit ripened slowly and the fruit was hand harvested from the early hours on a cool day on 23 March.
15% of the fruit was kept as whole bunch to add some texture. Fermentation started 3 days later in a 1 tonne open fermenter. This was assisted by manual hand and feet pigeage. The wine was aged for 7 months in two-year-old French oak barrels, on lees without sulphites.
The wine is a delicate and ethereal expression of the MV6 clone. It displays a vibrant colour with expressive flavours of berries, cherries and dark fruit. There is a long finish with forest floor notes.
No filtration. Minimal sulphur used only at bottling.
Total production: 500 bottles
Variety: Pinot Noir. Clone MV6
Alcohol: 13%
Chardonnay 2019 – Yarra Valley from Dixons Creek – NEW RELEASE
This wine is a traditional Yarra Valley expression of the varietal – an elegant, well balanced wine with very fine tannins.
Hand harvested 3 March 2019.
Winemaking wise, direct press and fermentation in barrels. 50 % new 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 zest, enveloped with hazelnut and almonds. Great texture, and long length thanks to its lovely natural acidity.
No filtration at bottling. Minimal sulphur.
Total production: 750 bottles
Variety: Chardonnay
Alcohol: 13%
Cabernet Sauvignon 2018 – Yarra Valley from Dixons Creek – NEW RELEASE
This wine is a gentle expression of the varietal – one for Robin to drink when he misses home.
2018 was a late ripening 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. Harvested 21 March 2018.
Total production: 1,000 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%
Riesling 2016 – Strathbogie region – SOLD OUT
Robin has significant experience in Austria and Germany, so it makes sense that we have this varietal in our repertoire. Our 2016 Riesling is made with fruit sourced from the Strathbogie region. Long cold maceration took place: the juice was kept with all turbids for 10 days at -4 degrees before racking and fermenting in order to gain volume and depth. For us, the wine displays vibrant limey notes, with orange blossom, and a zingy acidity. It is textural and lengthy, with a complex mouth feel and mineral finish. Low sulphur.
Total production: 400 bottles
Variety: Riesling
Alcohol: 12.0%
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 2020 – Yarra Valley from Dixons Creek – NEW RELEASE
After a hot and early start to the growing season, this vintage ended with cooler temperatures. The fruit took time to ripen and the harvest was late, taking place in mid-March.
The vineyard is in Dixons Creek and east-facing, which allows for a gentle ripening and a delicate fruit. The clay and lime soils are planted with one of the first official French pinot noir clones, number 115. This clone is reputed for its structure and perfume.
The fruit was hand harvested in the early morning of 12 March. 10% 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: 2,000 bottles
Variety: Pinot Noir, French 115 clone
Alcohol: 12.5% alcohol
Rosé 2020 – Nebbiolo from Strathbogie region – NEW RELEASE
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: 12.5% alcohol
Rosé 2019 – Yarra Valley from Dixons Creek – SOLD OUT
Single vineyard, Cabernet Sauvignon and Syrah from a site in Dixons Creek. Dry French style rosé. Long cold maceration, with juice kept with all turbids at a low temperature to gain volume and depth.
Lovely pale colour. Complex fruit with minerality. Elegant.
Total production: 1,000 bottles
Variety: Cabernet Sauvignon and Syrah
Alcohol: 12.5%
Chardonnay 2018 – Yarra Valley from Dixons Creek
This is a light, fresh expression of the varietal. Notes of tangerine and lemon supported by the warmth of hazelnut and roasted almond. It has a crisp natural acid which is balanced by the sweetness of the fruit. A textured mouthfeel with a long mineral finish.
In this wine we explored the French stabulation technique of resting the juice on lees for one week prior to clarification. Low temperature fermentation and aging for 6 full months on lees. Contains minimal sulphites.
Total production: 1,200 bottles
Variety: Chardonnay
Alcohol: 12.0%
Rosé 2018 – Yarra Valley from Dixons Creek – SOLD OUT
Single vineyard, Cabernet Sauvignon and Syrah. Dry French style. Lovely pale colour. Extremely small batch, only 800 bottles total. Harvested 16 March 2018.
Total production: 800 bottles
Variety: Cabernet Sauvignon and Syrah
Alcohol: 12.0%
Pinot Noir 2017 – Yea Valley – SOLD OUT
Single vineyard, Yea Valley Pinot. Limestone Road Block from MV6 clones. 20% whole bunch fermentation for loads of fruit expression. Fun, light bodied, and aromatics of raspberries and carbonic notes. Great mouthfeel, with savoury character. Handcrafted with minimal intervention.
Total production: 1,000 bottles.
Variety: Pinot, MV6 clones.
Alcohol: 13.0%
Sauvignon Blanc 2017 – Yarra Valley from Dixons Creek – SOLD OUT
Single vineyard, Bordeaux style Sauvignon Blanc. Fruit sourced from north-west facing site in Dixons Creek with argile/limon (clay loam) soils. Elegant, unoaked. Notes of bourgeon de cassis (blackcurrant buds) and pink grapefruit. Round mouth feel with minerality on the finish.
Total production: 800 bottles
Variety: Sauvignon Blanc
Alcohol: 12.0%
Rosé 2017 – Yarra Valley from Dixons Creek – SOLD OUT
Single vineyard, Cabernet Sauvignon and Syrah. Long cold maceration, with juice kept with all turbids at a low temperature to gain volume and depth. Lovely pale colour. Elegant. Dry. French style.
Total production: 800 bottles
Variety: Cabernet Sauvignon and Syrah
Alcohol: 12.0%
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 2019 – YARRA VALLEY FROM DIXONS CREEK – NEW RELEASE
Composition no 1 : 50% Pinot and 50 % Syrah, hand harvested on 3 & 23 March 2019, 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: 15% whole bunch carbonic maceration, 85 % cold maceration of whole berries. Combined for alcoholic fermentation. One week maceration after alcoholic fermentation prior to press.
Syrah:25% whole bunch carbonic maceration, 75% 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 (50% new) 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: 750 bottles
Variety: 50 % Pinot 50 % Syrah
Alcohol: 13%
