The winemaking for the Regional wines consisted of 40% whole bunch in open top fermenters left for 3 days until a natural fermentation started. Pigeage (punch down of the cap formed at top of the fermenter) occurred 2 to 3 times per day while primary fermentation took place. After 10 days the tanks were left for 3 days of post fermentation maceration and then pressed and put to barrel. 30% new French Allier barrels were used on all wines. Once malo had finished at the start of spring the wines were racked once in September and then left until the following June when the wines were bottled.
Mornington, Merricks North 2010
I sourced the Mornington grapes from a different grapegrower this year which enabled me to understand another site of pinot. The vineyard is planted on a south facing slope in grey sandy loam soils. A south facing slope is quite rare in Mornington. The ratio of clones was 40% MV6 and 60% 115. The fruit was picked on the 3rd March with the best acid of the 3 wines and a beaume of 13.5. There was not a lot of colour to start with in this wine but it built in barrel. The juice was light and fruity in comparison to the other. Plenty of dark fruits, and concentration mixed with personality. It is layered with flavour formed by the full, rich and bright fruit. Well balanced and good length.
Henty, Tarrington 2010
The fruit for this wine came from a small town by the name of Tarrington southeast of Hamilton. It is a well-drained north facing site with volcanic red soil combined heavily with buckshot gravel. Tarrington’s average rainfall is 600 – 700mm per annum. Only MV6 clone was used in this wine. The fruit was picked on the 18th March with acceptable acid and a beaume of 13.6. The juice was a bright colour, aromatic and tasted of spice.
Bright concentrated fruit, lots of cherry aroma and flavours, with good acid and quite a firm palate. A sweetcore of fruit is the key to this wine. It is softened and rounded by the fruit and spice.
Gippsland, Berry Creek 2010
The vineyard in Gippsland is at Berry Creek near Leongatha. The soils are basaltic red clay loam on a north facing hillside. It is a very well drained site with annual rainfall of 800 – 900mm. The ration of clones used was 65% MV6 and 35% 115. The fruit was picked on the 22nd March with good natural acidity and a beaume of 13.5. The juice had good colour and tasted quite earthy and grubby.
A bright hue, a complex bouquet and palate with dark plum flavours and dusty spice. Silky mouthfeel, fresh and lively with a medium body and a long finish.
--Nick Farr