Until we unravel the financial, logistical & practical challenges of producing at least some of our own fruit we’ll obviously continue to buy grapes from growers. That means finding & working with people who understand what we do. Sometimes we need to address issues like crop loads, canopy management & the like, & sometimes the growers just “get” it. Little needs to be said. Robert & Cameron John, who run Malakoff Estate Vineyard in the Pyrenees, unquestionably fall into the latter category.
There’s no debating that 2016 was a challenging season across Victoria. A warm spring followed by a hot summer meant things bolted, & nailing the picking date was critical if you were to have a chance at making some good wines. One of the benefits of being a small producer is perhaps a certain nimbleness……we were the first to go at Malakoff & I think we got this pick right. As always our aim is for our wines to be medium bodied & fresh, made very simply but thoughtfully, & the only addition being a low amount of sulphur dioxide.
Volume: 185 dozen
Site: Malakoff Estate Vineyard, Pyrenees, Victoria
Winemaking: Hand picked. 50% destemmed & 50% wholebunch in separate open fermenters. Wild fermented. Destemmed plunged daily while the wholebunch portion was sealed up for 3 days then stomped before also being gently plunged on a daily basis. Destemmed pressed after 8 days, wholebunch pressed after 12. Matured in a mix of old barriques & hogs. Racked once in Autumn then again pre-bottling. Unfined & unfiltered. Bottled in late August 2016. Released May 2017.