Willoughby Bridge Vineyard, Colbinabbin, Heathcote G.I
So bright in the glass with transparency promising the drinkability that follows.
Sexy perfume. Blackberry bush - sappy and fruity, crushed fresh cherries, and wet rock/gravely mineral aroma that makes all this fruity fun seriously alluring.
Bright red candied cherries are cut with salivating amaro, comparable to great negroni without the sugar sweetness. Lots of fresh mint, dill and rosemary in the glass. Tight grain tannin keeps the wine vertical and long.
Perfume and fruit explosion from a unique site. Made without addition of any kind.
Vineyard
A Block and C Block at Willoughby Bridge vineyard.
Both CVT230 clone Nebbiolo grafted in 2016 on very fine, iron and clay rich soils. N/S orientation.
Winemaking
An early harvested direct pressed, free run rose from the A Block at Willoughby Bridge was picked 19th of February and fermented in old puncheon where the healthy yeast were encouraged with air circulation.
C block at Willoughby Bridge was picked a few days later,
destemmed and inoculated with large amounts of the earlier
harvested A Block. Allowed to ferment undisturbed. Pressed at 6 days to stainless with a further addition of the earlier harvest A Block ferment post pressing.
The wine is exposed to oxygen early to help yeast complete fermentation and for tannin resolution.
Once settled, the wine is racked to old puncheon and Hogs Heads, with only the most aromatic and slinky barrels kept for the Super Juice final blend.
Bottled without addition or filtration.
