Grown at 350 metres above sea level. End result is a wine weighing in at only 10.8 percent alcohol. Wild yeast fermented and, it seems, aged entirely in stainless steel. Made from 30 year old vines growing in the upper Yarra Valley. Soils are acidic clay loams. This did not go through a malolactic fermentation either. This will polarise. It’s very acidic. I really like it, but then I have a heightened attraction to this kind of wine. It’s lemony and briney, chalky and despite its acidity - I would argue – it has a lovely delicacy to it. I’d drink this now, even though it’s designed to be aged. The thing is, despite it acidity, it still has texture and nuance. And length. I find it delightful. And intoxicatingly pure.
The Wine Front by Campbell Mattinson