Planted in 1999, our Tempranillo vines are celebrating their twenty-year birthday with this release. In an attempt to better understand our soils and the variability in our vineyard, our soil was scanned to produce a soil map. From this, we discovered a small patch of soil in our Tempranillo block that was distinct from the rest of the estate. This soil covers around 20% of the Tempranillo block so we picked and fermented it separately. This wine is the result.
Fruit from a specific section of our Tempranillo block was handpicked in the early morning and destemmed immediately. The berries were then gravity fed into a 1000L Amphora, made is Spain. A Spanish grape, fermented in Spanish clay, here in the Yarra Valley. The wine was made in a very hand-off manner, receiving an occasional gentle plunge during its 118 days on skins. After an awkward dig out of the amphora (only possible because the winemaker is skinny), the must was given a low-pressure squeeze, and the wine was returned to the amphora for elevage. Here it remained until just prior to bottling (without filtration or fining) in January.
The colour is a beautiful deep ruby with a tinge of purple, looking particularly youthful. The nose smells of boysenberry, blackcurrant leaf, brick dust, and malt. There is a purity to the palate with a sweet core of cherry, roses and ironstone, refreshingly unmasked from any oak influence. We love the texture of this wine. The extra-long time on grape skins has knitted the tannins together to make a wine that feels mouth-filling and classy. Whilst the wine is approachable now, it also has the concentration and structure for cellaring up to 20 years.