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.

 

2017 Block a2 Chardonnay

Hand picked at 12.6 Baume and stored overnight in a cool room, the grapes were basket pressed the next morning with the juice being transferred straight into French oak barriques on full solids. No enzyme or Sulphur was added to the juice, allowing the natural yeasts to start the fermentation. Half way through the ferment I inoculated with a selected Burgundian yeast. The "wild" start helped build complexity into the wine, whilst fermenting on full solids gave the wine the texture that I believe is crucial to Chardonnay.

The wine underwent full malolactic fermentation in barrel (a desirable thing with such a high acid wine) after which I topped the barrels and started the weekly stirring of the lees. The creaminess on the mid palate is a consequence of the solids and stirring. After 14 Months in barrel I pulled the wine out of barrel with all the solids for a further 3 months in tank, allowing the wine to "come together". No fining, lightly filtered, the wine was bottled in August 2018. 

 

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.