Fruit was hand-picked, transferred across a sorting table and destemmed directly to the Yarra Yering half-tonne open-fermenters. As much whole berry as possible is retained to encourage perfume. A small portion of fermenters had frozen Viognier skins; tiny yields this year, added to the bottom. A few more enjoy the inclusion of Marsanne bunches. The wine was aged for 15 months in French oak barriques, 25% new before blending and bottling. - Yarra Yering
99 Points
Follows Bailey Carrodus's method of co-fermenting small amounts of viognier, Marsanne adding floral notes, and Mataro adding spice. It's another exquisite wine from '17, capturing all the senses immediately you assess the bouquet and palate. It's only just into medium-bodied territory, but it's mouth-watering in its intensity, red fruits flying high like a gaudy scarlet kite. - James Halliday, Wine Companion 2021