Light, delicate but defined perfume of pomegranate juice, green herbs, white pepper, faint game meat. Lovely. Swishes through the mouth with supple sour cherry, game meat, a lick of dark chocolate and tannins of fine, powdered chocolate, finishes with an earthy-amaro-like botanical lick. The higher altitude results in a cooler and extended growing season, ideally suited to Pinot Noir and Chardonnay (3-4 weeks later than central Yarra valley). Applejack Vineyard is located on a dramatic slope and is close planted and fastidiously managed. The basalt based underlying volcanic soil and rock produce a characteristically fine yet extended, spicy and firm palate. Hand picked, all fruit is chilled overnight to 12 degrees Celsius. Indigenous yeast fermentation. Fermented in small oak fermenters and stainless steel open vats. The MV6 parcels were fermented as whole bunches, while the Pommard, Abel and D clones were destemmed, soaked cold for 5 days, then allowed to warm gently into a wild ferment. All parcels were matured in French oak – 25% new, 75% older – for 8 months in 225L barriques, Taransaud, D&J and Vicard. Racked to blend, no fining, no filtration. Bottled by gravity.
$55.00 Inc. GST