"It’s the most immediately accessible of the single vineyard releases" 92+/100 Campbell Mattinson
From our northern Peninsula, "down-the-hill" vineyard in the Moorooduc/Tuerong region. Markedly different from our other single vineyard Pinot Noirs as one would expect from this much warmer site with easier draining sedimentary soils.
"It’s the most immediately accessible of the single vineyard releases but there’s little to say that it won’t hold and develop well over the coming years. It’s a warmer, stewier style with ample fruit and a coming-right-at-you attitude. That said, there’s a good lick of tannin too and plenty of savoury character; it pours on the fruit but its varietal heart is pure. This will please a lot of folks, now and in the future. Pretty strawberry, earth, bitumen, ground spice and stewed cherries. Well above average in general quality terms, if not quite up to its siblings." 92+/100 Campbell Mattinson
The location of this vineyard - at the warmer, lower northern end of the Peninsula, gives this a very different personality than the other single vineyard Pinots, the style juicier and immediately accessible. From first whiff this sets an easy red fruit tone, with kirsch liqueur and raspberry. It’s open and glycerol-rich, the gentle mouthfilling warmth spreading out into a flattering flow of languid fruit, with the finish all seductive grape sweetness and light tannins. Pure fleshiness on show here.
Andrew Graham [February 2017, commissioned by TMBT]
Hand picked 11 March 2015. Clone MV6 (100%) from D Block (100%) on our Coolart Road vineyard. Yield 6.29 tonnes/ha (2.5 t/acre, ~38hl/ha).
• 100% destemmed
• 5 day pre-ferment maceration
• 100% wild yeast fermentation with manual plunging
• short post-ferment maceration, total 20 days on skins
• following pressing and short settling period the wine was transferred to 24% new French oak barriques
• bottled unfined and unfiltered following a total of 15 months of oak maturation
Food Pairing Notes
That flashy flesh would make this perfect with a little spice. A mild duck curry would work nicely. Also, this works better with a slight chill. Serve at 14–17°C.