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.
