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 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: 1000 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.
Rosé 2019 – Yarra Valley from Dixons Creek
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: 1000 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: 1200 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%
Please head to the wine shop section of our website to purchase wine
OUR REVIEWS
2017 SINGLE PARCEL PINOT NOIR
LOVELY CHERRY COLOUR AND SLIGHTLY CLOUDY, SUGGESTING UNFINED/UNFILTERED. THE NOSE IS PURE SUMMER PUDDING WITH STRAWBERRY, RASPBERRY AND RED CHERRY AROMAS WITH A TOUCH OF CLOVE SPICE. ELEGANTLY STRUCTURED WITH FINE, SILKY TANNINS SUPPORTING THE FRESH RED FRUIT AND ANISE FLAVOURS. THE WINE HAS A WONDERFUL SILKINESS ABOUT IT. PRETTY DAMN DELICIOUS. WELL DONE!
– MEG BRODTMANN, MASTER OF WINE
2016 SINGLE PARCEL PINOT NOIR
THE NOSE HAS DISTINCT WHOLE BERRY AROMAS OF CANDIED CHERRY, STRAWBERRIES AND MACERATED RASPBERRIES. THIS IS SUPPORTED BY A SPICY LIQUORICE AROMA. ON THE PALATE, THE WINE HAS INTEGRATED, VELVETY TANNINS WHICH GIVE THE WINE A LONG FINISH. THE FLAVOURS ARE OF SWEET SPICE, DARK CHERRY, FRESH STRAWBERRIES AND A HINT OF BRAMBLE. THIS IS A BEAUTIFUL DEMONSTRATION OF PINOT NOIR AND WILL AGE AND IMPROVE OVER THE NEXT 5-7 YEARS.
– MEG BRODTMANN, MASTER OF WINE
2016 SINGLE PARCEL PINOT NOIR
TINY PRODUCTION OF 800 BOTTLES FROM A VINEYARD IN DIXONS CREEK. WINEMAKER IS ROBIN QUERRE, WHO’S A FRENCHY, AND ORIGINALLY FROM SAINT-EMILION. INSTINCTIVELY I HAVE FAITH IN SOMEONE FROM BORDEAUX MAKING PINOT NOIR, AS THEY ALREADY KNOW WHAT GOOD WINE TASTES LIKE.
RASPBERRY, ROSY PERFUME, A LITTLE VANILLA AND PENCIL OAK, SUBTLE SMOKINESS AND SPICE. LIGHT TO MEDIUM BODIED, SUCCULENCE OF RED FRUITS, NOT QUITE SWEET, BUT ALMOST FEELS THAT WAY, THOUGH SOME EARTHY FLAVOUR AND FINE OAK PULLS IT BACK INTO LINE. THERE’S AN EASE AND FLOW HERE THAT’S VERY APPEALING, WITH COOL ACIDITY, A FEATHERING OF GRAPHITE TANNIN, AND A SAVOURY TOBACCO FINISH OF GOOD LENGTH. NICELY DONE. A NEW PRODUCER TO WATCH, I FEEL.”
RATED: 91+ POINTS
DRINK: 2018-2024
– GARY WALSH, WINEFRONT
