The high elevation and red volcanic soils of the Willowlake Vineyard in the Yarra Valley makes this a site I am lucky to access for both my chardonnay and pinot noir wines.
The fruit is hand harvested and distributed into large open fermenters. I keep about 30% of the fruit in whole bunches and de-stem the rest. A seven day cold soak preceded fermentation. After 18 days on skins I pressed the wine to French oak for maturation.
The nose is delicate yet complex. Perfumed with red fruit, flowers and forest undergrowth, the palate has great length and structure form the careful use of stalks, finishing with a silky texture and fine tannins.