• Spring Bundle #2

Spring Bundle #2

Regular price
2021 Wilkie Wines Mack's Tartan Chardonnay
Pyrenees, Victoria - Wadawurrung Country
Food match: Poulet de Bresse, Escargots à la Bourgogne, Délice de Bourgogne
This is a special wine for me. I love making (and drinking) Chardonnay. It was the flagship wine at my first winery workplace on The Bellarine and I quickly fell in love with how much you can do with this great grape. Picked early, it can be used to make racy and lean OR extremely complex and developed sparkling wines. Picked late it can be used to make some beautiful, big, buttery bastards - all from the same grape? Amazing. It was also the focus (and my favourite wine) at the winery in California at which a friend and I did a vintage in 2019.
Mack's Tartan is definitely an ode to both wineries as they shaped how I see my ideal Chardonnay; full and generous with ripe fruit characters, mouthwatering acidity and a deep nuttiness from its fermentation and aging in French oak.
The oil-on-wood painting by Kate Lewis is her take on our family’s tartan and reminds me of our uncle and grandad playing the bagpipes at our family events in perfect squealy harmony.
Long, cool barrel ferment, native yeast, barrel aged, lees stirred, cleanly racked, unfiltered, unfined
White peach, citrus peel, fig, honey, hazelnut
Golden, bright, weighted
- Wilkie Wines
2021 Municipal Wines Pinot Gris Rose
Strathbogie Ranges
Pinot Gris from Elgo Vineyard, Windmill Block
Food match: Choucroute garnie à l'alsacienne, Gratin de Pommes de Terre, Munster d’Alsace
Vinification: A three day cold soak, followed by wild fermentation with 10 days on skins and gentle punch-downs twice a day to extract the amazing bronze/copper colour from the skins as well as the red apple and pear aromatics without extracting too much tannin, before being pressed off into barrel for the remaining 60 days of fermentation (72 days in total) with lees stirring twice weekly to increase complexity and mouthfeel.
Maturation: Lees stirring continued twice weekly on full solids for another month to give a creaminess to balance the acidity on the palate. The wine was then racked and bottled to retain freshness. Bottled unfined and unfiltered.
Colour: Clear and bright iridescent copper with shimmering bronze edges.
Aroma: Delicate and super complex with red apple skin, rose petal, strawberry, hints of almond and a lovely note of sweet spice.
Palate: Very delicate yet textural showing red apple, nashi pear, rose water and a touch of flint with great acid drive and wonderful length and freshness. This wine has and amazing creamy finish from the lees stirring through out fermentation and maturation.

- Municipal Wines
2021 Traviarti Mezzo Nebbiolo
Food match: Agnolotti del Plin, Carne Cruda, Castelmagno

Traviarti has three sources of nebbiolo fruit. All blocks have similar clonal mix but are at different altitudes with different soil profiles providing varied vigour and a different structural outcome in the fruit. Our home block at 600 metres produces the most intense and savoury fruit with an abundance of tannin. We have another vineyard, Black Springs Farm at 450 metres on well drained granitic loam. This vineyard shows dense but fine tannin. At just under 300 metres is the Everton Hills Vineyard (formerly Virago) where we now buy the fruit. This is the warmest site with nebbiolo that shows the pretty side of the variety and a small amount of very fine tannin. The two vintages of Mezzo Nebbiolo to date have included a barrel selection of both EHV and BSF vineyards to make a wine of approachability while showing its varietal savoury nature.
- Traviarti
2021 Aller Trop Loin Heathcote SV Nero d'Avola
Nero d'Avola
Food match: Farsu Magru, Pasta alla Norma, Ragusano
The vineyard is on the Mount Camel Range in Heathcote that sits on the red Cambrian volcanic rock synonymous with the region. The vineyard is only 4 years old and has been mostly planted to Italian varieties that are suited to the hot, dry climate of Heathcote. Nero is a Sicilian variety and has been thriving in Australian regions that have similar weather conditions to Sicily.

In the winery, we de-stemmed the grapes but we did not crush them. So the ferment had a lot of whole berries that contribute to the aromatic lift of the wine and result in making a wine that is not super heavy in tannin. Yields were also very low in the vineyard so the wine has a high concentration of flavours. The ferment lasted for 14 days and after pressing, the wine stayed on heavy lees in a stainless steal tank for 7 months before bottling.
- Aller Trop Loin
2021 Frederick Stevenson Montepulciano
Eden Valley, Barossa
Food match: Spaghetti alla Chitarra, Arrosticini, Caciocavallo Barrique
From the Eden Valley.
Fruit sourced from Tim Fechner's property, just north of Angaston.
Poor limestone soil, +/- 380m above sea level, picked at the close of the season - mid April.
Hand picked, plunged, pressed, bottled, labelled and loved.
Blackberry, spiced plum compote, mulberries, blackberry leaf, alpine herbs and a touch of peppery saucisson.
Full and plush plums and cherries upfront, which makes way to a sweet core of blackberries with fresh acidity. A slight cooling alpine herb feel that returns to full fruit and tannin to close. Tight tannins are present throughout, but really pull the wine into focus as the acid line tails off.
- Frederick Stevenson
2021 Hey Diddle Wines Shiraz
Hallett Valley, Barossa Valley
Food match: Braised beef, Roast lamb, Roquefort
Our wines are handcrafted with minimal intervention as to truly reflect the purist expression of vineyard, vintage and variety. From the vineyard to the bottle, only the gentlest techniques are utilized; harvest by hand, whole berry de-stemming, open-vat temperature controlled fermentation, gentle basket-pressing and no finning or filtration prior to bottling.
A dashing deep crimson with purple hues fills the glass. The nose is overrun with aromas of flowering herbs, thyme, bay leaf and violets. The palate exudes dark berry flavours. The plush blueberry and mulberry fruits are complimented by tantalising spice and fine tannins. The pure core of fruit has drive and balance to boot. 
Region: Hallett Valley, Barossa Valley
Grower: Schiller
Altitude: 250m above sea level
Soil: Biscay/Clay Loam 
Harvested: Hand Picked
Fermentation: Wild Open Fermentation
Oak: 15 Months French Oak Hogsheads 
Production: 6000 Bottles
- Hey Diddle Wines