Light medium body and bright berry fruits, light and fine tannins. While it is unlike any Petit Verdot I’ve tried it is plain to see they are aiming for a wine that will build in the bottle. Right now though, you get a soft and bright red with good flavours and easy to drink. Drink now or leave until after 2024. I’d love to try this combination of with Matteo’s mushroom dish.
Tom and Sally Natural Wine Makers. During vintage they add nothing to the ferments and intervene as little as possible to the process. No added yeasts or anything really. Filtering or fining and sulphur is only added just before bottle to preserve the wine over its life time. The grapes come from conventionally farmed vineyards in the Yarra until their organic vineyard comes on stream. The wines are different to what we normally see but allow us to see what wine is like without all the processes that are often used. Not better or worse, just another spectrum on the scale of delicious wine.
A region that is just too big to generalise about. The difference between Upper and Lower Yarra can be the ability to ripen some grapes or not. Great wines are made in the Yarra but it is best to know the producers.
Often the fifth wine on the depth chart of Bordeaux’s magical quintet. In the great years it is an amazing variety to work with, but often in the great years it is not needed. It can add body, structure and acidity but lacks some charm for a single variety wine. But in the hands of a skillful blender it can really lift a wine or in some cases, a particular site can make Petit Verdot sing a song like no other.