JULY 2020 Releases: 2017 Hurley Vineard Estate Pinot Noir $43 & 2018 Montalto Pennon Hill Pinot Noir $34

2017 Hurley Vineyard Estate Pinot Noir $43

 2017 Hurley Vineyard Estate Pinot Noir $43 Hurley Vineyard wraps north to east around the crest of a little volcanic hill in Balnarring on the Mornington Peninsula of Victoria. It is comprised of three distinct climats reflecting aspect: Lodestone: the north -facing vineyard of 3 acres that was planted in 1999 Hommage: the north-east facing vineyard of 2.5 acres that was planted in 1998/1999 Garamond: the east-facing vineyard of 3 acres that was planted in 1998. This wine is blended from all of the barrels of Lodestone, our north-facing vineyard of clones 114, 115, 777 and MV6, plus some barrels of Hommage (north-east facing and G5V15 and MV6) and Garamond (east-facing and MV6). Harvested by hand on 10, 18, and 24 March, basket-pressed on 29 March and 4,9 and 13 April 2017 and, after twenty months in French Oak barrels of 228L (twenty-five per cent new), bottled on 5 November 2018. Closed with Diam cork. The colour is bright ruby. There is a complex and heady nose of sour cherries, raspberries, red currants, dried herbs and charcuterie meats. A closely-knitted palate of medium weight carries deep flavours of red and black fruits of the forest with savoury elements that are enveloped in ultra-fine, mouth coating tannins. This wine is balanced and supple and finishes freshly with flare and persistence. Alc/vol. 13.7%  To 2025

2018 Montalto Pennon Hill Pinot Noir $34

Montalto Pennon Hill Pinot Noir 2018 $34 Winemaking Notes The warmer 2018 season lent itself to increasing the amount of ‘Montalto-style’ whole-bunch fermentation; this technique involves loading whole bunches into a 2T open-fermenter and allowing them to undergo 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary wild fermentation is completed. The result is a significant increase in aromatics and savoury complexity. In 2018, 21% of the blend was made using this technique. The remaining portion of fruit is sorted on the table, destemmed and then allowed to soak on skins until the onset of wild fermentation. Ferment temperatures peaked at 32 degrees Celsius. At the completion of primary fermentation, the grapes were pressed and the wine transferred to French oak barriques and Puncheons (19% new) for natural malo-lactic fermentation. Barrel maturation was for 9 months followed by bottling. Tasting Notes: “Red currants, blueberry, sour cherry, cranberry and dried strawberry combine with florals, dried herbs, spice, and earthy forest-floor qualities. On the palate, generous juicy red fruits meld with bramble and earth. The inclusion of whole bunch is evident with intense aromatics and a long savoury drive notable. French oak plays a lovely supportive role adding to the structure and flavour profile by way of mocha notes. An approachable Pinot Noir with excellent varietal and regional expression typical of the 2018 vintage.” Simon Black, winemaker Food Match: Roasted Squab with a Fig and Red Wine Reduction