96 Points - James Halliday "From a single vineyard; free-run juice only used. Remarkable wild yeast wine with no additions until bottling. Beautiful nutty infused strawberry and cherry flavours, mouthfeel, balance, length. All boxes (and then some) ticked. 13% alc, screwcap."
Winemaker "The Yarra Valley with its hot but short summer, and cool nights throughout, could be the ideal location for Nebbiolo. After some research, we planted a number of clones on a north-west slope to give the large purple bunches every opportunity to ripen slowly in the autumn breeze. We hand-picked the fruit and fermented the juice in tank. After fermentation, we left the wine on skins for 90 days to help soften the tannins. We then racked the wine to seasoned puncheons (500l barrels), where it aged gracefully for 18 months. The wine has a light crimson colour with the bouquet of violet and rose, with a faint tobacco and tar foundation. It is elegant in the mouth, almost light with red berries and truffle, and finishing with firm tannin supporting the ultimate length of the wine."
1x Nocturne Single Vineyard Rosé 2018
1x Nocturne Sub Regional Rosé 2019
Wine Companion Awards: 2021 Varietal Winner Best Rosé
2019 Sub Regional Rosé: Winemakers "2019 sees the addition of Sangiovese into the Nocturne rosé and we liked it so much it has become the dominant player in the blend. Lighter, finer and slightly more ethereal, it’s blended with 40% Nebbiolo to allow some chew and grip and grown-up appeal. 2019 was a ripping year for rosé in Margaret River. Great early flavours allowed low alcohol picking decisions, resulting in a cracking wine. The fruit comes from the sub-region of Carbanup in Margaret River, with the sites being relatively flat and warm with fertile, red sandy soils. The grapes were harvested between 16th and 28th April. The Sangiovese fruit was simply destemmed, chilled and pressed using only the free-run fraction of the juice. It was then fermented at moderate temperatures using as always solely indigenous yeasts. After fermentation it was matured for three months on gross lees to add additional texture. The Nebbiolo fruit was hand-picked and, after chilling, whole bunch-pressed directly to old oak for fermentation.