Wild ferment cool climate Chardonnay from their superb limestone crop of Myrtle Point. Fermented in 100% French oak with a small percentage of new oak. Touch of lees stirring and malo in part adds texture but it’s the purity of fragrance with notes of melon and peach along with an almost cashew note on the palate that’s very attractive.
The search is seemingly a struggle when trying to source Pinot Noir that captures both typicity and at a price that can be labelled ‘affordable’. Lightfoot, with their superb limestone/Terra Rossa single vineyard in Gippsland are doing just that. Handpicked, part whole bunch fermented Pinot Noir that sees a touch of new French oak but for the most part sits on gross lees for the full aging period in aged barriques from some of the best French coopers in the business. Get ready to be impressed considering the price.
“Estate-grown MV6 planted ’97, eight picking days 4-25 Mar, the majority destemmed, open-fermented with cultured yeast, 15% fermented with 30% whole bunches to allow some carbonic maceration, matured in new and used French oak, bottled unfiltered. This complex vinification has resulted in a very complex pinot, with red and purple fruits, abundant spices and savoury/earthy fine-grained tannins. This in turn leads to good length and texture.” 94 Points – James Halliday