The Wines

ALL 2015 WINES ARE SOLD OUT. 2016s out in October 2016

vermintino no bleed
2015 V for Vermentino – SOLD OUT
100% Vermentino
Two weeks of initial cold soak and a 10 week ferment led to a refreshing drop of green apple and pear, with crunchy acid and a textural palate.
1303 bottles produced
garganola no bleed
2015 Garganola – SOLD OUT
50% Garganega 50% Nosiola.
A complex, textural wine counterpointed by two expressive varieties. The Garganega provides a tight line of citrus and apricot, and the Nosiola providing an aromatic crushed almond.
300 bottles produced.
gymkata no bleed
2015 Gymkata Shiraz – SOLD OUT
100% Shiraz
A true cool climate expression, fruit was picked in late April, cold soaked for two weeks, fermented naturally for a month, then underwent a post-fermentation maceration for a further two weeks. This provided a soft, structured mid-palate accompanied flavours of plum, white pepper and raspberry.
2100 bottles produced.
the istrian no bleed
2015 The Istrian – SOLD OUT
Didn’t last long! Only places left are Clever Pollys (Melbourne), Nora (Melbourne) and Frances Coffee (Melbourne).

2014 The Istrian – SOLD OUT

100% Malvasia Istriana sourced from Chalmers Merbein vineyard. Hand picked and transported to Melbourne via refridgerated truck. Left on skins for five days and then basket pressed into stainless steel. Fermented naturally with wild yeast and then left on lees for seven months with regular battonage. A touch of sulphur was added before bottling to protect against oxygen, bottled by hand. Little to know free sulphur in finished wine. Only 120 bottles made.

The inspiration for this wine came from the intriguing Malvasia’s produced along the Istrian Coast in Croatia. A savoury wine, with aromas reminiscent of baked stone fruit, thyme and honey. The palate is richly textured, almost oily, balanced by some phenolic grip from time on skins and a bitter almond finish.

Bronze – 2014 Alternate Variety Wine Show.

Update: Limited stock left at Blackhearts and Sparrows and Clever Pollys ONLY. 

Updater: Yeah well that went too…

 

garganola_front

 

2014 Garganola – SOLD OUT

55% Nosiola, 40% Garganega and 5% Moscato Gialla. Fruit sourced from Chalmers Merbein Vineyard. Hand-picked into bins and transported to Melbourne in refrigerated truck. Skin contact for 4 – 7 days as single varieties. Basket pressed, settled for 2 days and then racked as single varieties. Natural co-fermentation with wild yeast in stainless steel. 7 months on lees with regular battonage. A touch of sulphur added before bottling to protect against oxygen, bottled by hand. Little to no free sulphur in finished wine. 500ml bottles with crown seal. 40 dozen made.

This wine truly expresses both the Nosiola and Garganega grapes varietal characteristics. Floral notes, citrus and green apple lift the nose thanks to the Garganega, accompanied by a hint of classic Nosiola nuttiness. The palate lets the nosiola shine with a creamy, leesy textural component, hazelnuts and Italian herbs. Some phenolic grip from the time on skins and crisp acidity which freshens.