Heathcote, Victoria

A pleasant and even growing season in the Heathcote region resulted in beautiful Sangiovese (47%), Nebbiolo (31%) and Shiraz (22%) fruit from both the Vinea Marson estate vineyard and a friend’s vineyard further north in Colbinabbin. All varieties were hand-picked and chilled overnight before being de-stemmed and added separately to stainless steel fermenters. After a cold soak, fermentation techniques including pump-overs, plunging and foot stomping were punctuated by at least two délestage for each vessel. After a period of post-ferment maceration (extended for the Nebbiolo and Sangiovese batches), the wines were pressed, settled and racked into a mix of old and new barrels for 12 months ageing. The blend was selected and assembled, lightly fined and filtered before bottling in early 2024.