Harvested in the cool morning on the 27th of March, the low yielding grapes reached optimum flavour and tannin ripeness at a baumé of 13.3. The grapes were destemmed, crushed and chilled to <10°C to a static red fermenter, where they were cold soaked for 5 days, allowing time for the slow extraction of colour and flavour out of the skins. The must was inoculated with specially selected yeast strain and fermented for twelve days reaching a peak of 28°C. After a few days of post fermentation time on skins to refine the grape and seed tannins, the wine was pressed to oak barrels, with 35% being new French and American oak barrels. The wine underwent secondary fermentation in barrel, allowing oak to be integrated into the wine. During 12 months of maturation, the wine was minimally handled to preserve the unique characters that our region and vineyard bestows on this individual wine.

The 2023 vintage will go down as not only one of the latest on record, but also one of the most challenging in recent memory. A third La Niña event in a row made for a much cooler and wetter spring followed by a cool summer and autumn with small rain events that certainly kept us on our toes. Whilst the weather made for some stressful and very busy periods, we were able to harvest everything at optimum ripeness and clean of disease. The below average crop levels coupled with a long slow ripening have produced wines that have intense aromatics, ripe flavours and all the hallmarks of age-worthiness. An excellent vintage.

Toni Pla Bou

HIGH COUNTRY

Rich in history and personality, the wines are an expression of the true potential of the cool climate Alpine Valleys wine region, embracing its unique terroir, whilst capturing the individual character of each variety. The wines are thoughtfully crafted, harmonious, age-worthy and a pure expression of the Victorian High Country.