Doug’s Vineyard is situated on the outskirts of the township of Romsey in the Macedon Ranges. Owned by the Newnham family it was planted 20 years ago to predominantly MV6 and smaller amounts of 114 and 115 clone Pinot Noir.
A cool hamlet, the vines sit at around 1,700 feet altitude, atop a North and North East facing hillside on red rocky volcanic basalt soil, moderating vigor and providing amazing intensity to the fruit, ripening small, beautifully formed clusters at low sugar levels.
Once hand harvested in the cool of morning, with sorting in the vineyard, 60% was transferred as whole cluster to a single open fermenter, the remainder gently destemmed and placed on top. The must was then allowed to soak four to five days at its cool ambient temperature until fermentation commenced. There after one pigeage was performed manually through the fermentation period and the wine then pressed after a total of three weeks on skins and transferred to new (one Laurent “Magic Cask”) and old oak Burgundian piece for lees aging for 12 months, followed by four months in stainless steel on fine lees. It was racked and bottled unfined and unfiltered with the only addition a small dose of sulfur.
It’s light and quite bony, acid etched and pretty firm, but give it some time in the glass and you begin to appreciate its detail and intricacy as it lets down its guard. Dried roses, sour cherry and raspberry, dusting of spice and whiff of sweet wood, with a mint and orange peel top note. Subtle to taste, with a distinct ‘minerally’ feel to both acidity and tannin, and a palate that’s definitely using watercolors (see what I did there?) rather than oil. Pencilly oak, spice and red fruits on a long precise finish. It’s an enchanting wine; the devil is in the detail.
- Region: Macedon Ranges