Why can’t too grapes that conventional wisdom would state have no business finding their way to the same bottle, though having similar fruit and tannic structures, just ‘be friends?’ That was Dave’s thinking when he put together this unique blend of Montepulciano and Petit Verdot from the ancient sandy soils of Vine Vale. Both of these sites are organically farmed and though the 2018 growing season started off with a drier than usual winter and spring, through cultivation and mechanical weeding Dave was able to get ripe and not too stressed fruit for production.
The Vinification of this wine is a sneaky atypical Barossa ferment. Both parcels were hand-picked and fermented separately, 100% destemmed and spent 10-14 days on skins. The Montepulciano is a dense little beast and it gets a solitary pump at the peak of ferment, just to extract that structure and juiciness out of the fruit. Either side of this it is plunged twice a day to keep the cap wet and trap the elegant aromatics. The Petit Verdot is left to its own devices, plunged lightly daily but otherwise left unhindered to tick away until the cap has fallen at end of ferment. Both lots are pressed and aged in old French Hogsheads for 18 months before being bottled unfined, unfiltered and with a touch of sulfur.