IN THE VINEYARD….this vineyard was planted in deep red Cambrian clay loam by the Chalmers family in 2011 on the lower eastern slopes of the Camel Ranges, within the Heathcote GI, close to the township of Colbinabbin. Millions of years of erosion of ancient ridgeline dolerite, ironstone and basalt has given rise to fertile ground in the lower slopes of the range and the perfect site for wines of detail and concentration. Historically this has been Shiraz country, but the increasing impacts of climate change has yielded hotter, drier summers and a move to more Mediterranean varieties, championed largely by the Chalmers family. Contrary to the approach of other growers in the region, this vineyard runs east – west, promoting more consistent exposure to sunlight across the block and better movement of air through the vines, reducing disease pressure.
Troy McInnes farms these vines and does so with care and detail not seen in many commercial growers of this scale. The site is not certified organic, but does employ many consistent practices to promote soil and vine health; undervine mulching and composting to nourish the vines and manage weed growth, with no systemic herbicides or pesticides used on site. All vine work is done by hand and each grape variety is handled uniquely with respect to varietal physiology and location within the vineyard. At harvest time, fruit sampling is regular, methodical and accurate and communication is clear…which might sound unimportant, but this allows for perfect timing of picks and quality of fruit supplied to the winery. I couldn’t ask for more from a partnership with a grower of this caliber.

IN THE WINERY…. sourced from the most elevated site in the vineyard right on top of the range, exposed to most of the days sun and cooler evening temps. A short 14 day maceration of destemmed berries in an open fermenter. Protected and partially carbonic for the first 5 days, then open and more extractive for the balance of ferment, with hand plunging daily. Pressed and rested in tank to finish primary ferment then aged in seasoned puncheons and barriques on fine lees for 9 months.

IN THE GLASS….dark and spiced, lifted with vivid blue berry, boysenberry and black berry with a gentle earthiness. The palate is dry and dark fruited with soft powdery tannins giving persistent length buoyed by amazingly bright natural acid. This is ripe Nero, handled gently; structured and fruit driven while still having a gentle softness that brings the wine together. The natural high acidity gives length and balance. This is a very smart wine, perfect for the cooler months.

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