Willoughby Bridge Vineyard and Chalmers Vineyard, Colbinabbin, Heathcote G.I
Fabulous aroma, fruit and texture. Our swiss-army-knife red from Colbinabbin.
Classic plum red with quite a pale rim.
Beautiful deep perfume of roses, raspberry, blackberry, violet and lavender. Really magnificent perfume. The palate is engrossing and has a depth of fruit and balanced savouriness that combine really beautifully. Flavours are; parsley, mint, blood orange rind and juice, raspberry, ripe strawberry, woody/turned earth, cacao, dark chocolate, coffee. The texture of the wine is in balance and medium-fine. Tannins lengthen the wine and combine with the acidity in a lovely way to produce a long, fine finish. Yiew! What a ripper.
Vineyard
A multitude of picks and ferment methods from five blocks of red grapes in Colbinabbin.
The winemaking methods are used depending on the demands of each individual block.
Willoughby Bridge A-W Old Block Nebbiolo CVT 230 clone planted 1998
Willoughby Bridge A and C Block CVT 230 clone both grafted 2016.
Chalmers Vineyard Refosco dal Peduncolo Rosso planted 2015 Chalmers Vineyard Nebbiolo Planted 2019 - MAT clones 1,3,5,6,7,8,9,10 and CN 230
Winemaking
Early harvest Nebbiolo from Willoughby Bridge is direct pressed and fermented in old barrels.
Refosco is harvested on phenolics some weeks later and macerated for two to three weeks with regular pumpovers.
The late harvest of Chalmers Vineyard Nebbiolo comes in a couple of weeks later again and has a longer maceration of three to four weeks.
These individual wines, along with a component of combined pressings, are raised separately until early winter. Once the wines have settled, we blend to stainless and return to barrel for another six weeks with a small sulphur addition. Bottled 13th August 2025.
