Gently handcrafted in tiny quantities, my wines reflect the unique characteristics that each season gives to the fruit. I love this variation each year brings, and embrace the winemaking challenges it can throw my way.

I harvest three tonnes of each variety, which makes approximately 2000 litres of each wine.

   

2018 Block a2 Chardonnay

The Chardonnay was handpicked at 12.9 Baumé and whole bunched pressed straight to barrel. I allowed the fermentation to start wild and continue for about one third of the ferment time, when I inoculated the Chardonnay with a selected cultivated yeast strain. The wild start allowed me to build added complexity into the wine.

The wine underwent 50% malolactic fermentation in barrel, further adding to the complex flavour profile. Once ferment was complete, the barrels were topped and stirred regularly to develop the texture that I believe is so essential in Chardonnay. The wine remained in barrel for 14 months, only coming out for final blending and minimal filtration before bottling.

2018 Block 7 Syrah

Handpicked at 13.4 Baumé, the grapes were partially destemmed, leaving 25% of the fruit as whole bunches, to add an extra dimension to the tannin profile and aromatic lift.

The wine was fermented in one-tonne open fermenters and hand plunged two to three times daily. Basket pressed straight to barrel after 9 days on skins, the wine went through malolactic fermentation in barrel.

The Syrah then spent 14 months in barrel without being racked out. It was on full ferment lees the whole time, which helped contribute to the rich and moreish mid-palate. Racked to tank, then racked once more, the wine is unfiltered, and is beautifully textural.

 

2019 Phoenix 8 Pinot Noir

Hand picked and partially destemmed, the grapes were fermented with 25% whole bunch treatment.

Gently plunged with a “finger plunger” to avoid breaking the whole bunches, it remained on skins for 15 days then was basket pressed straight into barrel. The pressings and hard pressings fractions were kept separate from the free run fraction to allow for blending options before bottling. Still in barrel, the wine will be blended and bottled around May 2020.

100% MV 6 Clone, this Pinot has bright colour, medium bodied structure and supple tannins.

Hints of bramble, forest floor and dark cherry. Unfined, unfiltered, the wine is textured and lingering. It will reward careful cellaring.

 

2019 Block a2 Chardonnay

The Chardonnay was handpicked at 12.8 Baumé and whole bunched pressed straight to barrel. I allowed the fermentation to start wild and continue for about one third of the ferment time, when I inoculated the Chardonnay with a selected cultivated yeast strain. The wild start allowed me to build added complexity into the wine.

The wine underwent partial malolactic fermentation in barrel, further adding to the complex flavour profile. As it was a warmer year, I didn’t allow the Malo to finish as I wanted to retain the natural acidity.

Once ferment was complete, the barrels were topped and stirred regularly to develop the texture that I believe is so essential in Chardonnay. The wine remained in barrel for 19 months, only coming out for final blending and minimal filtration before bottling. Unfined.

 

2019 Block 7 Syrah

Handpicked at 13.8 Baumé, the grapes were fermented with 25% whole bunches, to add lift and an extra dimension to the tannin profile.

The wine was fermented in half tonne open fermenters and hand plunged four to five times daily. Basket pressed straight to barrel after 15 days on skins, the wine went through malolactic fermentation in barrel.

The Syrah then spent 18 months in barrel without being racked out. It was on full ferment lees the whole time, which helped contribute to the rich and moreish mid-palate. Racked to tank, then racked once more, the wine is unfiltered, and is beautifully textural.

 

2021 Block 1 Cabernet Franc Rosé

Machine harvested in the early hours of the morning when the fruit was cool, the grapes were drained and gently basket pressed before being cold settled overnight. The clear juice was racked to tank and fermented at 12 degrees Celsius to maintain freshness.

Harvested, fermented, clarified and bottled all within 14 weeks, it retains the natural ferment esters and aromatics.