Viticulture: Lutte raisonee/sustainable, no synthetic herbicides, in
transition to no synthetic chemical use.
Hand harvested from 37 year old vines on the historic old “Portree
Vineyard,” one of the originals of the Macedon Ranges. A late
ripening, windblown site at 600m altitude, at the Eastern extremity
of the region, just outside township of Lancefield. Unusually for the Macedon Ranges the soils are Cambrian intermixed with
patches of granite. Ben Ranken and his wife Sally Richardson
have owned the vineyard since 2014, lovingly nurturing it back to
its full potential and renaming the property “Wilimee” under
which they label their own wines.
Again, due to the cool, windy nature of the site, the fruit typically
ripens at a low sugar level, with small berries, thick skins and with
a high proportion of millerandange and hen and chicken.
Once hand harvested in the cool of morning, with carful sorting in
the vineyard, the grapes are partially foot crushed then very
gently, slowly pressed over five or so hours.
The juice was then settled for 24 hours then racked with all but the
very coarse solids to three seasoned Burgundian piece, and one
300l Stockinger Hogs Head.
The wine sees one year in oak on full lees, no stirring, and no
racking, then transferred to stainless steel with all the fine lees for
a further 6 months elevage. Before racking and bottling, unfined
and unfiltered. The only addition to the wine is a small dose of
As always, this wine is initially very closed, with crushed stone
and snuffed match predominating over jasmine, citrus and lemon
rind, opening to reveal more of the citrus fruit spectrum with some
wild mint and coriander nuances. In the mouth, again very tight to
begin, with piercing acidity wrapped within the other elements of
the wine, relaxing to show the texture faintly gloss and the wine