Deep ruby. Classical and very typical of Doug’s Vineyard, but slightly deeper and more brooding than previous releases. Aromatically filled with the typical exotic spice, rose, clod earth and sweet herbs and concentrated sour cherry and raspberry fruit. Long, fine and deep, with a firm silky tannic brace and cleansing, sappy acidity. As a young wine it will greatly reward time in the glass or decanter. This expression of this special site and should have a long life ahead of it.
Doug’s Vineyard is situated on the outskirts of the township of Romsey, in the Macedon Ranges. Owned by the Newnham family it was planted 20 years ago to predominantly MV6 and smaller amounts of 114 and 115 clone pinot noir. A cool hamlet, the vines sit at around 500m altitude, atop a North and North East facing hillside on red rocky volcanic basalt soil, moderating vigour and providing amazing intensity to the fruit, ripening small, beautifully formed clusters at low sugar levels.
Once hand harvested in the cool of the morning, with careful sorting in the vineyard, 100% was transferred as whole cluster to open fermenters. The must was then allowed to soak 4-5 days at its cool ambient temperature until fermentation commenced. There after the grapes were gently extracted by a combination of pumping over and pigage by foot.
The wine then pressed after a total of three weeks on skins and transferred to two new (Laurent “Magic Cask” thick stave, blonde toast) seven young (2-4yo Laurent “Magic Cask”) and ten old (6-10yo) oak Burgundian piece for lees ageing for 12 months, followed by four months in stainless steel on fine lees. Before racking and bottling, unfined and unfiltered. The only addition to the wine is a small dose of sulphur.