"The Coolart Road vineyard was planted in 2000 in the lower northern area of the peninsula. The grapes were wild fermented with 80% whole bunches. It’s a brooding wine. It has plenty of meat on its bones. Stewy cherry and plum flavours, red and black, meet spice and earth. Sweet, smoky oak then slips over the top. It’s not the most ‘defined’ wine – it wears its warmer site on its sleeve – but there’s yet plenty of character and interest. Fine ribs of tannin don’t hurt either."
Campbell Mattinson - The Wine Front
Excitingly, a new single vineyard Pinot Noir for 2013 from the Coolart Road vineyard, and a single clone (MV6) wine to boot. So begins the Ten Minutes by Tractor journey for this site. After good winter rains, the 2013 vintage ended as one of our driest and earliest vintages on record. The favourable weather throughout bud burst and flowering set up the ideal conditions for a very good vintage. A vintage of extremes - our wettest ever dormant interval; second driest floraison and veraison intervals; hottest ever veraison interval. Hand harvested in early March. 80% of this wine is derived from a single 100% whole bunch indigenous yeast ferment which was completed with foot stomping and pressed after 15 days on skins. 20% of this wine is from a 100% destemmed indigenous yeast ferment which had a 5 day pre-ferment maceration and a total of 20 days on skins. Following pressing and a short settling period the wine was transferred to 20% new French oak barriques. After a natural 100% MLF with the onset of warmer temperatures in spring, the wine was bottled unfined and unfiltered following a total of 15 months of oak maturation.