2016 was a hot & early year. But switched on growers, like the John family who own Malakoff Estate, delivered high quality grapes. The resultant wine shows some elements of the season in that the fruit is quite forward & bright, but there’s plenty of nebbiolo’s defining savouriness……& of course tannin. It is also still just a pup, as they say………
Malakoff is one of those places where, to me, it looks like it would be a bugger to do anything but grow grapes. Hard red ferrous clay soils with heavy deposits of ironstone & quartz interspersed throughout. Combined with warm & dry conditions through the growing season (though with cooler nights) it presents a myriad of challenges. But it also produces fruit of great intensity, predominantly shiraz & nebbiolo, now widely sought after by producers in the know.
Volume: 215 dozen
Site: Malakoff Estate Vineyard, Pyrenees, Victoria
Winemaking: Hand picked, destemmed to two open pots & wild yeast fermented. Gently plunged daily, pressed after 12 days, barreled down to old hogs heads then racked & blended in early August & then racked again later that month. Settled in tank (but not filtered or fined) before being bottled in September 2016. No adds other than low levels of SO2 once wine the wine was dry and before bottling.