I chose to add in a bit of complexity by co-fermenting two varieties, with the Fiano bringing weight and the Vermentino bringing more flamboyant fruit. When the fruit came in I was very excited – when you’re making a wine that you are hoping not to impose any interventions on it’s great to have delicious, clean (as in healthy, unblemished) grapes.
Matt Aulich - Winemaker
Wild yeast fermented, unfined and unfiltered.
No adds apart from minimal sulphur.
Vineyard - Chalmers Merbein site in the Murray Darling region. Chalmers have spent years refining their approach to viticulture which includes heavy use of organic carbon to improve soil and increase water holding capacity. All nutrients and the majority of fungicide applications utilized are organic. Residual herbicides are not part of the Chalmers regime as soil microbial health is paramount. Mulch and weed control trials are currently underway to permanently remove the need for chemical knock-down herbicide use.
Winemaking - The two varieties were picked a couple of days apart then pressed together and co-fermented in mostly old neutral French oak barrels for 6 months. The wine was racked once following malolactic fermentation. Wild yeast fermented, unfined and unfiltered. No adds apart from minimal sulphur.