Serrat 2016 4-Pack with a sneaky 2015 in the mix

Why is this Wine so Yummy?

Chardonnay 2016

Yarra Valley and Mornington Peninsular Chardonnay have been at the forefront of the Chardonnay revolution, from the big, brash, oaky wines of the 1990’s, today producers like Oakridge, Yabby Lake and others are producing sophisticated wines that are incredibly delicious and drinkable. Serrat is no exception.

“96 Points. Precision winemaking. Classic Yarra Valley chardonnay flavours, very long and led by white peach with a kiss of oak (20% new) exactly balanced by the fruit; grapefruit haunts the backdrops and aftertaste. 12.5% alc. To 2028″- James Halliday, Halliday Wine Companion 2018.

Words from the Winery

This wine is about 80/20 from the Mendoza block of Chardonnay, which was planted in 2007 and the old block, planted in 2001 (clones Barnard 95, 277).

Barrel fermented with full solids in 500 litre French oak puncheons and aged on lees for 11 months. The only addition to this wine is SO2. 15% new Oak.

The nose is fruitier than we normally expect, probably the influence of the warmer early season, but it is loaded with stone fruits, rock melon, grapefruit and citrus notes. There is an underlying thread of complexity from the natural ferment, full use of solids and barrel fermentation, that will continue to come to the fore as the wine ages.

The palate is quite rich and expansive with layers of flavour and generosity. The 2016 vintage has a level of concentration and texture that gives this wine an immediate approachability at this early juncture. Its finish is particularly long.

Drink 2018-2022

Grenache Noir 2016

Silky rich and finely poised it has weight and depth with a really delicious and fine tannic structure. Highly fragrant and loaded with trademark raspberry and wild strawberry fruits. As the vines are getting older we are seeing more and more complexity come through into the wines.

Only 500L Made!

This wine is from the original plantings in 2001. The clone is an old Barossa clone BRVC38. Hand picked by the family, the yields in 2015 were the best we have seen and a massive 500 litres of this wine was made.

Words from the Winery

This wine is from the original plantings in 2001. The clone is an old Barossa clone BRVC38. Hand picked by the family. Highly fragrant and loaded with trademark raspberry and wild strawberry fruits. There is a spicy edge, the aromas are heady and deep and keep evolving as the wine breaths. Silky rich and finely poised it is a really delicious wine. The tannin structure and mouth feel is juicy and intense and layered with raspberry and strawberry fruits.  Drink 2018-2028

Pinot Noir 2015 & 2016

Tom introduced me to Burgundian producers like Rousseau, Lignier, Lafarge, Engel, Ponsot, Mugnier and dozens of others. Australian Pinot producers are now comfortable enough to say they’re not trying to make Burgundy, but, drinking Burgundies from great producers helps winemakers explore finer concepts around textures, fruit flavours, freshness, generosity, restraint and where in the continuum of balance Pinot can sit. More importantly how time in the cellar can impact this. All this leads to pushing the little 1 percenters that can take a wine from being good to being great.

Words from the Winery

Pinot Noir 2015 This wine is from the old block of MV6 Pinot Noir planted in 2001. It was aged in 500 litre French oak puncheons, on lees for 11months, about 15% new.

‘Light, clear and bright colour; a particularly fragrant, spicy bouquet, then a palate with great drive and intensity, small red fruits with fine, lipsmacking tannins providing length and aftertaste.

A wine James Halliday considered to offer special value for money!”

96 points, James Halliday, Australian Wine Companion 2016

Pinot Noir 2016 This wine is from the old block of MV6 Pinot Noir planted in 2001. We did about 20% whole bunch in the ferments in 2016, which has given the wine a punchy and fragrant aroma that evolves nicely as the wine sits in the glass. It was aged in 500 litre French oak puncheons, on lees for 11months, about 15% new.

The bouquet is dominated by the red fruit spectrum, strawberry, spice, plum and cherry with a powerful lifted floral element.
The palate is tightly wound at this stage, quite primary in flavour and tannin profile, but the hallmark silky tannins and lovely flow across the palate is there. Fine persistent with a lovely texture, there is a generosity of fruit and has a delicious drinkability at this early stage.
Drink 2018-2028

“95 Points. 15yo MV6, hand-picked, open-fermented, 20% whole bunches, 14 days on skins, matured in French oak (20% new) for 11 months. Deep colour; the ’16 Yarra Valley pinots don’t lack power and depth, the fruits purple and black rather than red, reluctantly revealing their secrets. But enough escapes to establish its balance and length, thus ensuring it will open up with time in bottle (3+ years) and go on from there. Drink By: 2029 Alcohol: 13.5%” – James Halliday, Halliday Wine Companion 2018. 

Shiraz Viognier 2016 – SOLD OUT

This is the personal venture of Tom Carson & Nadège Sune. From our days working together at Yering Station to the years I spent making Yarra Yering Dry Red No.2 and now Shiraz from Seville East, Yarra Shiraz and blending it with Viognier has always proven an irresistable wine.

To give you some idea of the pedigree of this wine, the 2014 version of this wine was Halliday’s wine of the year!

Words from the Winery

This wine is from the Shiraz block planted in 2003 with Viognier from the original 2001 plantings. There are two clones in the block,  Best’s Old Block sourced from the original 1868 plantings at Best’s Great Western and clone 1654, a Barossa selection. The Viognier is from cuttings at Yarra Yering, that l cut personally in 2000, which Dr Carrodus told me he had personally taken them from Chateau Grillet in Condrieu in the 60’s. Highly illegal at the time…..

The nose is deep and dense and loaded with black fruits, tar, spice and a lick of ginger and spice from the Viognier. There is so much going on here violets and perfume and a heady mix of Asian spice and a touch of roasted meats. Let it sit and evolve and it changes constantly.

The palate is layered and woven with silky tannins that are deep and long through the finish. Black and red fruits, spice, perfume and fragrant, it is rich and fine, long persistent and poised. The 2016 has noticeable depth to the structure and there is abundant tannins and extract that will ensure this wine lives a very long time. It’s more concentrated than normal, a reflection of the warmer than average year.

Drink 2025-2040