Willoughby Bridge Vineyard and Chalmers Vineyard, Colbinabbin, Heathcote G.I
A lovely plum red colour, pale at the edges with flicks of terracotta throughout. Smells of muddled plum, black berry, and raspberry, red pepper and bell pepper and a little rosemary.
The palate really over delivers - generous fruit, bloody orange, ripe raspberry and fresh plums sit between walls of tannin that run long through the pallet. The tannin builds weight in the mouth. A little amaro finish is true to the varieties and somewhat Italiano. It’s refreshing and satisfying, happy in or out of the fridge depending on the weather of the day. Delicious on its own but will lift with a little bit of food.
Serve: Grilled meats and vegetables, spicy pasta, salami and pickles, pizza.
Listen; Fishing for Fishies, King Gizard and the Lizard Wizard
Ah, hello NEW! The first new was wacky wacky 2015 Beechworth Nebbiolo. Since 2016 Nebbiolo from Willoughby Bridge has joined Refosco dal Peduncolo Rosso from Chalmers to present a work-horse of vinous accessibility and joy. This seventh bottling sees some new clonal material planted on new parts of the hill from Chalmers. The season presented a beautiful crescendo during ripening, with very cold mornings coming during the last week or so of the season - giving deliciously ripe phenolics at lower alcohols.
Vineyard A multitude of picks and ferment methods from all five blocks of red grapes I work with in Colbinabbin listed below. Harvest and vinification method are chosen depending on the demands of each individual block.
Willoughby Bridge A Block Nebbiolo, Early picked and direct pressed (pressings) Willoughby Bridge Old Block Nebbiolo Earlyish picked and directd press Willoughby Bridge C Block Nebbiolo, Middle picked, short maceration Willoughby Bridge Old Block Nebbiolo, Late picked, long maceration Chalmers Vineyard Refosco dal Peduncolo Rosso, Late Picked, long maceration Chalmers Vineyard Nebbiolo, early picked, direct pressed Chalmers Vineyard Nebbiolo, Late picked, long maceration
Winemaking These wines are matured in tank or in barrel in various states of lees contact and sulphur additions. The wine is blended progressively, according to what is asked for as these individuals become one, holistic expression of these two grape varieties on the one spectacular hill.
There is a point of harmony that I am looking for in this wine and it has never been resolved after the first blend. The wine came to its final form quite late this year but seems to be showing a very happy and balanced self quite quickly after bottling. Some sulphur added.