Bright fruit aromatics leap from the glass, leading with ripe raspberry, dark cherry and crushed strawberry. These move to sweet spice and subtle whole bunch notes that add allure. There is an attractive suppleness to the mid-palate that combines blue and red fruit and curacao flavours together with a savoury line of tannin. It is fresh, inviting and delivers a long and moreish finish.
The WineFront, April 2023
Juicy cherry and raspberry, a little mint and spice. It’s light in body, red fruits with cranberry acidity. A light dusting of tannin on a lively finish. I like it. Good to drink.
Wine Pilot, April 2023
Mornington Peninsula Pinot is earning it’s rightful place in the pantheon of great Pinot regions around the globe. This example is from Estate vineyards in Tuerong, Balnarring and Red-Hill sub-regions on the Peninsula. Fermentation was in open vats with wild yeasts for 16 to 18 days, then ten months in French oak of varying sizes – barrels, puncheons and large format foudre – of which 12% were new. A lovely pale crimson colour, we have red fruit aromas, rose petals, spices, dried herbs, and some sweet milk chocolate notes. A seamless style, there is also a savouriness to it with some smoked meat notes emerging over very fine tannins and bright acidity with decent length.
Quartier means neighbourhood in French and the Quartier varietals are a celebration of diverse terroirs on the Mornington Peninsula. The fruit for this wine was sourced from vineyards in Tuerong and Balnarring.
The fruit was fermented in open vats. Fermentation occurred spontaneously with ambient yeasts and lasted 16 to 18 days. The wine underwent indigenous malolactic fermentation. The maturation period was ten months in French oak barriques, puncheons (7% new), and large format foudre. The wine was bottled without fining and with minimal filtration.