"A blend of two vineyards. Full Moon Vineyard (cooler southern end of the valley), and my folks vineyard (south of Healesville).
The majority of the fruit is wholebunch pressed, some had 24hr skin contact, which adds a nice bit of structure and complexity. The idea is to create the texture and phenolics in the wine from skin tannin and solids rather than oak. The aroma has toasty lees character, yellow nectarine, cream and some floral notes. The flavours follow on the palate which is textural and long with refreshing acidity and a saline pithy finish"
Anyone who was head winemaker at Mount Mary for 10 years; who’s a climber and a sea kayaker; who makes really ‘fine’ wines, labels them simply and prices them very modestly... anyone who’s like that. They’re worth knowing about
Rob’s winemaking is simple but intuitive, changing with vintage. Usually though, Pinots see whole bunch, all ferments are in old barrels, and the Chardonnays will often see a day’s cold soak on the skins, with sulphur only used at bottling across the range. They’re complex, mouth filling, fluid wines with delicacy & power, with both gentle extractions, and alcohols.
