Pinot has long been on the agenda. We certainly drink a bit of the stuff. But it’s a challenging variety to make & site plays an enormous part in its expression. So there’s been no rush until the right opportunity presented itself.
Adjacent to the block from which we source our Willowlake Sauvignon Blanc is a plot of MV6 planted in 1988. North facing on deep, free draining, red volcanic clay loam. A great site & old vines meant it was an easy decision to make when the fruit became available. And despite it being a warm, early year the quality was high as always.
Ultimately it’s up to everyone to make their own mind up about how the wine tastes but whilst we always wanted it to have some pretty elements we were decidedly chasing structure & savouriness over fruit.
Volume: 200 dozen
Site: Willowlake Vineyard, Gladysdale (Yarra Valley), Victoria
Winemaking: Hand picked. 20% wholebunch & 80% destemmed. Wild fermented in separate open pots. The destemmed portion was gently plunged on a daily basis whilst the wholebunch was sealed up for 3 days before being foot stomped & then plunged. Destemmed fruit was pressed after 10 days & wholebunch after 2 weeks, both to old hogsheads. Racked in winter & then again prior to bottling in late August. The wine is unfined, unfiltered & has no adds other than low level sulphur dioxide post-malo & pre-bottling. Released June 2017.