Triolet
The Triolet blend, first produced at this vineyard in 1987, was inspired by the white wines of the Graves, Bordeaux. The vineyard is planted to 75% Sauvignon blanc, 20% Semillon and 5% Muscadelle. Each variety is picked at optimum ripeness, and is usually fermented separately. The characteristics of optimum ripeness are different for each variety. We pick the Sauvignon blanc after the strong herbaceous flavours have disappeared, the Semillon when the acid is not too harsh, and the Muscadelle when the flavour intensity peaks.In the winery we use mostly older barrels for this wine, with the entire production being barrel fermented. We use grape solids to give the wine texture, and lees stirring to add complexity and body. The Triolet is typically barrel aged for 10 months by which time the overt fruity flavours have diminished, and complex aromas are beginning to develop.
Chardonnay
We aim to make a Chardonnay with great length, which reaches a balance between richness and elegance. While some techniques are borrowed from the Burgundians, there are some departures from traditional practise in response to local factors, which ensure a unique wine. The most notable of these is that our Chardonnay does not undergo malolactic fermentation, as our local climate leaves the fruit with ideal acidity when it is picked. Our Chardonnay is matured in 20% new French barriques with the remainder in older barrels and large casks (1500L). The entire production is barrel fermented. As with the Triolet, grape solids are included to give the wine texture, and lees stirring to add complexity and body. The Chardonnay is also matured for 10 months.
Pinot noir
The Pinot noir vines were sourced from Western Victoria in 1971. This material was acquired before individual clonal selections were considered, and as such, our Pinot blocks are a mix of many clones. A visiting French ampelographer (vine expert) once told John Middleton that there were in the order of 30+ clones in our original Pinot block. Subsequent plantings of Pinot on this site have been selections from the original block, and the clonal selection has been somewhat refined. In the winery the emphasis is on simplicity. By today’s standards, relatively short fermentations are employed, typically 7 days, with no cold soaks or post fermentation maceration. This is followed by 22 months of barrel maturation, with 25% of the blend in large format oak (1500L or larger), and 15% in new barriques (225L).
Quintet
The vineyard is planted to Cabernet sauvignon (46%), Merlot (26%), Cabernet franc (18%), Malbec (5%) and Petit verdot (5%). The percentage of each variety that goes into the final blend changes with the season as factors such as fruitfulness and fruit set. The greatest influence we have over the quality of this wine is deciding when to pick each variety, this determines not only the flavours but the quality of tannins, and the acid and alcohol levels. The fermentation regime is similar to that of the Pinot, although slightly longer fermentations are employed (up to 10 days). This is followed by 22 months on barrel maturation, with 25% of the blend in large format oak (1500L or larger), and 30% in new barriques (225L).