Sourced from two sites: the Penbro vineyard in Murrindindi (Yea Valley/Upper Goulburn) in the Pyrenees and Syme (Seville) in the Yarra Valley. 2014 was 50% whole bunch and the rest as whole berries, it was then left on skins for 30 days. Older barriques were used for maturation on lees. Pepe was bottled unfined and unfiltered. All this means is you get a light coloured wine showing red currant, spicy, herbal, floral and menthol. The palate is light and tart with intensity building as it flows along your palate. Long finishing, it was work well slightly chilled over summer. Pair with a nice Brie. Drink from now until you can’t buy anymore.
Gary Mills is a man who knows how to polish a grape. Whether making entry level quaffers (which are still great wines in their own right) or crafting single vineyard wines for the cellar, his vinous Midas touch is beyond compare. Gary focusses on finding the right site for the right style with a special interest in Shiraz. His journey has seen him end up making Shiraz from almost every region in Victoria to great acclaim. His second labels, the ‘Harem Series’, are just about the best value wines in Australia for wine lovers.
Yarra Valley – 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.
Pyrenees – As the Great Dividing Range heads south into the Pyrenees foothills and ranges it helps to create a remarkable diversity of microclimates. A treasure that is tapped by the 40 or so vineyards in the region. The winemakers are known for crafting savoury, spicy reds with some aromatic whites being quite successful too.
Pinot Noir – This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.