Mt Midoriyama Classic Edition

80% Dolcetto and 20% Chardonnay.

10.5% ABV

Vinification notes:

The Dolcetto was transported to the winery and pressed immediately hard and slow yielding roughly 70% extraction. The wine was then naturally fermented reaching a maximum temperature of 24 degrees in the cooler-than-average vintage. Bottled with 16 grams of residual sugar per litre. Inverted and chilled, after which point topping trials begun. Finally settling on losing 20% of the Dolcetto and topping with 20% Chardonnay. This did add another layer of complexity given we had to disgorge and then tip out roughly 125ml from each bottle but the effort was definitely worth it. The Chardonnay was young and lean with 3 and a half months in oak, 25% 1 year old barrels and 75% 3 year old barrels. Each bottle was then hand disgorged, tipped, topped, re-capped, cleaned, dried, labeled and boxed for your drinking pleasure.

Tasting notes:

Hints of watermelon but laced with fresh citrus and at the forefront this year is beautiful stone fruit. Racy acidity is another welcome addition this year as is the 10.5% alcohol.

SKU: 858877 | 12 to a case | 750ml, glass, crown cap

Mt Midoriyama Total Victory

80% Sagrantino, 20% Vermentino.

12.5% ABV

Vinification notes:

Crushed and destemmed at the Chalmers facility and then pressed immediately, yielding 70% press ratio. All varieties were then blended, chilled and transported to the warehouse in Melbourne. Doing things this way ensured we kept the product as fresh and delicate as possible and limiting any oxygenation during the six-hour transport mission. It was then cold settled in our Melbourne facility at 2 degrees for two weeks to extract most of the tartrates and

settle the juice of any impurities.

Racked and left to undergo natural ferment which was monitored to ensure a slow rate. When sugar levels started to come close to ideal bottling levels, the cooling was used again to ensure the ferment slowed for consistency when bottling. Bottled with 12grams of sugar per litre and left for 2 weeks to finish ferment in bottle. Inverted,hand disgorged, topped, re-capped, cleaned, dried, labeled and boxed for your drinking pleasure

Tasting notes:

A lovely herbal savoury edge with the bright primary red berry aromatics early release pet nat throws. Think strawberry mineral water with garnished with strawberry leaf. Lovely texture with just a touch of grip from the Sagrantino.

SKU: 858876 | 12 to a case | 750ml, glass, crown cap

Murgon Mango

90% Semillon and 10% Winter Cole Pear
10.5 % abv

Vinification method: Semillon was picked on the cool evening of January 15th after a big dump of rain(la nina year). The fruit was pressed immediately and transferred to tank for a cold settle and to drop a little of the acid out prior to ferment. Left to naturally warm and ferment in stainless steel tank over a two week period. This was then bottled with 14 grams of sugar remaining. Once through ferment the wine was inverted and put into the cold room to settle prior to disgorging. Numerous topping trials were then carried out until we landed on the pear cider addition. This juice was simply early picked Winter Cole Pears which were pressed immediately and fermented on full solids with 1 settle and racking taking place.  This calmed the naturally high acid of the Semillon, provided some texture and dropped the alcohol to create a really light smashable pet nat. Disgorged, topped, capped, washed, dried, labeled and boxed for your drinking pleasure with a small sulphur addition.

Tasting notes:

Aromas of tepache, lemon verbena and green orchard fruits. The palate is fresh and vibrant with a clean line of acidity and soft carbonation. 

SKU: 878447 | 12 to a case | 750ml, glass, crown cap

Voltron

30% Pinot Noir, 30% Syrah, 20% Barbera, 10% Dolcetto, 10% Chardonnay
12% abv

Vinification method: 30% Pinot Noir, 90% destemmed and 10% whole-bunch. Fermented outside in 500L fermementers with a daily plunge. Pressed after 2 weeks and transferred to old french barriques. 30% Syrah, 80% destemmed and 20% whole-bunch. Fermented outside in 500L fermenters with a daily plunge. Pressed after 2 and a half weeks and transferred to old french barriques. 20% Barbera which was destemmed and lightly crushed. Fermented outside in 500L fermenters with a daily plunge. Pressed after 2 weeks and transferred to old french barriques. 10% Dolcetto which was destemmed only and then cold soaked for 7 days before being pressed and left to ferment naturally over 3 weeks. 10% Chardonnay which was pressed immediately to stainless steel for ferment. Settled and then racked to old french hogsheads. All the wines were settled and racked and combined after blending trials to come together as one for 2 months in stainless steel tank. Partial MLF prior to sulphuring before a final rack and then bottled unfined, unfiltered.
 

Tasting notes:

Designed to be chilled so get this in the fridge. Cherry cola, plums and apricot skin aromatics. The palate is light and fresh with great acidity and just a touch of savoury Italian-esque tannins.  Best enjoyed eating a summer peach salad with Manchego and white wine vinaigrette while listening to John Cougar Mellencamp.

SKU: 878450 | 12 to a case | 750ml, glass, crown cap