Dark brooding berries & cherries, rose petal, raspberry sherbet, juicy & deep.

Grown from 2 parcels in Dixon’s Creek, the 2021 represents a new chapter in our journey with Sangiovese.  A new source of fruit from Bill’s old stomping ground at De Bortoli provides a new start. This vineyard sits a little further up the valley, on slightly more fertile duplex clay loam soil, than the previous Yarra Glen site we worked with.

At the close of a relatively cool March most of the Yarra Valley’s varieties were starting to think about hibernating for winter. The Sangiovese of Dixon’s Creek was starting to fully ripen and by the end of the first week of April it was time to harvest.

The fruit was brought to the winery and destemmed into a stainless-steel tank for a few days’ cold maceration.  After a week of fermentation, we pressed the wine off the skins to tank where it went through MLF as the winter set in. Six months of being in tank the wine was sulphured, filtered and sent to bottle.