Doug’s vineyard is located in the cool sub region of Romsey on the north side of Mt Macedon and sits at an elevation of 530m. It was planted in 2000 to a mix of clones predominantly MV6 along with 114 and 115. Situated on a hill with a North orientation the soil is volcanic rocky red basalt.
Hand harvested in late March, approximately 4 weeks earlier than 2023!  Once back at the winery we retained  a majority of the whole bunches this year. As with all our wines, fermentation commences slowly with naturally occurring yeast and the grapes remained on skins for 3 weeks in total. For extraction we employ mostly pump overs but a few plunges are implemented once we reach a cosy warm/hot  fermentation temperature. Following this, we  press the grapes and the wine is transferred to a mixture of French Oak barriques for barrel aging with 20% of the oak used being new. The wine stays in barrel for 12 months being topped regularly before being racked to tank with a sulphur dioxide addition. Here it stays for 4 months to settle and clarify in the cold winter months prior to bottling.
Crimson in colour with aromas of cherries, plums, pepper, herbal/twigs and earthiness. Tightly strung with the hallmark fine tannins that cover your tongue. Layers of fruit flavours on the palate which keep coming and more of the peppery spice and earthiness. Yes!