A cool and pretty wet finish to growing thanks to La Nina, though I recall reducing the newly adopted vineyard canopy in January in Darwin levels of humidity- challenging. Yields were down on previous years.
All the wines seem to like some breathing, decant with lots of air mixing an hour or so before. They seem to evolve over days if you can, which to me is remarkable given the low sulphuring but tells you how much oxygen is required for all the chemistry to finish.
Côte Fresh Syrah#1 unfiltered
No roasting here- like most of the region, we just coolly edged into 12deg baume.
Shiraz 75% Vinelea vineyard 450m and 25% Weeping grass 350m
The only non-wild wild ferment of the 2022 mob; a Rhone yeast used that took off, almost leaving the tracks. It’s settled into itself and has a wonderful white pepper introduction and has pinot-like forest floor vibe. It is maturing into a grown up, and early on seems to really benefit from some air.
Côte Fresh Syrah#2
Shiraz Madman’s Gully Vineyard 80% Picked 9.4.22 & 16.4.22
Vinelea and weeping grass 15/5%
~15% stemmed
Wild ferment, extended maceration- pressed 19.5.22. Neutral French oak 9mo. 20micron filter
On the nose wild soft fruits, white pepper and rhubarb. There’s a satisfying mouth feel, subtle warm spices evolve with a savoury edge.
Dos Altos- Cabernet Sauvignon 596 bottles
55% Weeping grass (Wooragee), 350m- picked 27.3.22. Open wild ferment hand basket pressed to neutral oak 14.4.22
45% Fighting gully road, 650m- Picked 26.4.22. Open wild ferment, pressed to neutral oak 14/6/22
Aged on lees, pH 3.93 molecular SO2 aim 30ppm.
WG had a very pretty almost floral nose whereas the FGR just had this lovely mouth feel and length- so a wine of two altitudes was made.
NQC 2022 350bottles
A Bordeaux blend that is reminiscent of a softly spoken cru Bordelais; not quite claret, but close…..
Medium bodied with purple, cassis, leafy autumn fruit, warm spice, and antique wood. There is an immediate happy mouthfeel with a savoury finish that is delicious alone and with food.
Cabernet Sauvignon 60% 27.3.22 350m Weeping Grass Wooragee and Petit Verdot 30% 24.3.22 350m in French oak
Cabernet franc 10% 26.4.22 650m Fighting Gully Rd Vineyard(Glass demijohn)
Spontaneous ferment in open vat, extended maceration and hand pressed into neutral French oak for 9 months. Minimal sulphur.