Region: Yarra Valley, Victoria
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Vintage Notes
2022 was a high quality but low yielding season in the Yarra Valley. A very cool, wet and stormy spring resulted in some challenging conditions around flowering and hence very poor fruit set. The season proceeded to dry out into December, with a dry and warm Christmas period. This exacerbated the already small bunch weights, leading to bunches that weighed up to 40% lower than average. The mild summer meant long, slow ripening and flavour concentration throughout summer, with some well-placed rain in January refreshing the vineyards at just the right time. The strong canopies and low fruit load meant we sailed neatly into picking with very little disease or weather pressure affecting our picking decisions. The grapes from 2022 came off the vine with lovely concentration and flavour with great natural acidity and tannin.
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Vineyard Notes
Location: Gladysdale Planted: 1997 Elevation: 300 metres Soil type: Grey clay loam over black (basalt) volcanic base Aspect: East facing slopes Size: 12.5 Hectares Applejack Vineyard is a special site, located on a dramatic slope in the upper Yarra Valley. It was planted by respected viticulturist Ray Guerin in 1997. The basalt based underlying volcanic soil and rock produce a characteristically fine yet extended, spicy and firm palate. The higher altitude results in a cooler and extended growing season, ideally suited to Pinot Noir and Chardonnay (3-4 weeks later than central Yarra Valley). This vineyard is a special location for Pinot Noir in the Yarra Valley ââ‚?its eastern aspect means the sun rises to warm and dry out the vineyard in the morning, but the vines are sheltered from the afternoon heat from the temperate rainforest that surrounds it. The earthen flavours combined with fine tannins, intense flavour and texture on the palate shows us the quality of the site for world class Pinot Noir.
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Winemaking
Hand picked, all fruit is chilled overnight to 12 degrees Celsius. Fermented in small oak fermenters and stainless steel open vats. The Pommard parcels were fermented as whole bunches, while the remaining clones were destemmed to whole berries and cold soaked for five days. The resulting blend is almost 20% whole bunch. All parcels were matured in French oak 20% new, 80% older ââ‚?for ten months in 225L barriques, Taransaud and Dargaud & Jaeglé. Racked to blend, no fining, no filtration. Bottled by gravity.