Description
"Sourced from the Peirce Family vineyard in Steels Creek at the base of the Kinglake range. It’s a warm site with hungry mudstone and shale soils with a granitic bedrock base and some scattered quartz. The vines are own rooted and planted in 1990 - so now 34 years old! Hand-picked and sorted, cooled overnight and gently placed into 1 tonne fermenters as 100% whole bunches. The fruit is locked up for two weeks to start a natural carbonique ferment for 2 weeks with no working at all, after which time the fruit is pigéaged (foot stomped) once a week for a further 5 weeks. The must is then pressed straight to a very old puncheon with all lees - and not touched until May the following year. Tiny crops resulted an intensely concentrated wine that is deep ruby/purple in colour. Think blackberries, plum and clove, hints of thyme and bay leaf – with black olive making an appearance. The palate is round and plush with a super core of black fruits with herbal characters giving great length and line." - Winemaker Notes
