Heathcote, Victoria

The fruit is sourced, as usual, from the Colbinabbin vineyard (starting in 2001) and the Col
Mountain vineyard (starting in 2014). It is made in a similar way to the Pinot Noirs, with the
exception of seeing around 20% whole bunch inclusion in the fermentations (rather than
zero or close to zero for the Pinots). The 2023 is very fragrant with violet, dark plum, sweet
earth and chocolate aromas. The palate is exceptionally smooth and supple with silky
tannins. It is a medium weight wine with excellent length. These wines certainly improve
with eight years cellaring and drink for many years after that but can also be enjoyed for
their medium weight and harmony right now.