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The wine is drawn from some of Clarksburg’s oldest vines, planted in the 1960s and sourced from a long-term organic grower. Kelley oversees harvest by hand and makes the wine alongside his friend and partner Frank Ingriselli, who also manages the aging. The grapes are picked in two lots. Grapes from the sunny side of the vine are crushed (to release extract), with the fruit from the more shaded side being whole cluster pressed using a very long and firm cycle. The musts are then fermented wild and raised in old, low toast, Burgundy barrels that have seen eight vintages. Each year Kelley uses more and more solids, with the wines building texture and drive from their time on lees. From 2020, longer élevage again and more precision at harvesting (based on the experience of the previous years) come into play.
In 2019 yields were down by half, and you can feel the added concentration on the palate in the form of more volume and texture.
We respectfully acknowledge the Wurundjeri People of the Kulin Nation, who are the Traditional Owners of the land on which we operate in Melbourne, and pay our respect to their Elders past, present and emerging. We also acknowledge and respect the Traditional Owners of lands across Australia, their Elders, Ancestors, cultures and heritage, and recognise the continuing sovereignties of all Aboriginal and Torres Strait Islander Nations.
Warning: under the liquor control reform act 1998 it is an offence; to supply alcohol to a person under the age of 18 years (penalty exceeds $7000); for a person under the age of 18 years to purchase or receive liquor (penalty exceeds $500)