There are lovely florals here but a little wild. Paper daisies, cherry blossom, just dried roses and wattle. Smells like Central Victorian bush floor that's drying out mid spring.
I find this wine takes a glass or so to unwind after opening. Fruits pink and red. Cranberry, dried raspberry and pink lady apples augmented with a lovely crunchy acidity. The wine holds a subtle weight on the palate and finishes very long with acidity, fruit and rusty soils all twisting, all contrasting and moving together at once.
Serve - Wash rind cheese, barbecued spring vegetables (try a quick sear of broad bean leaves). Play - Land of plenty, Bill MacKay and Ryle Walker
The 2020 vintage is a release of transition - from a wine that was youthful and cloudy, to a more settled and mature style. It is still a fun wine and very easy to drink. The fruit is more savoury, the drier finish invites better play with spring time dishes.
I couldn't be more excited to keep developing this wine and its method. We're heading towards the most beautiful expression of this very unusual planting of Nebbiolo. The 2020 wine is a really lovely and individual stop on the journey.
A blend of Block A and Block C Nebbiolo plantings at the Willoughby Bridge vineyard in Colbinabbin. Block A is harvested about ten days earlier than Block C according to fruit ripeness. These plantings sit on the western edge of the property - or at the highest point this vineyard reaches up Camelback Ridge. The soils have the highest concentration of rusted iron in these rows and seem to be much finer and clay rich compared to the loamy soils further down the hill. Planted N/S orientation, grafted in 2016.
A single barrel of free run juice was kept from each block procured through a very gentle and slow press. The juices were settled before fermentation and kept cold (>14c) early to keep the ferments long and slow. These old puncheons were topped regularly before being blended and bottled on August 16th 2020. Just prior to bottling there was an addition of approx 10% juice from the A block press that had been stored at freezing temperatures in order to inhibit fermentation. The sugar from this juice is what enables the natural yeast to produce the fizz. Aged in the cellar and disgorged by hand 5th of May 2021. Zero additions.