Why is this Wine so Yummy?
Watching the Yabby Lake wines over time we’ve seen a continual refinement of the tannins and texture, and, an increasing purity and vitality to the wines. High tech and high touch fruit handling, shifts to large format oak, the use of Cuves in the winery, greater balance in the vineyard, all contributing factors. Now starting his second decade at Yabby Lake, Tom’s experience in the Winey is a huge factor.
We filmed a great piece of fruit sorting “Winemaking Excellence – Fruit Sorting & Destemming at Yabby Lake with Tom Carson”
Our philosophy is to craft single vineyard wines of great purity and character, reflective of our site and the season in which it was grown. It’s the attention and care in the vineyard that is most critical to allowing this expression.
The 2017 vintage is a classic in the making. A mild but windy spring led into a cool summer and extended autumn. The wines are classically proportioned and destined for a long life. Clones 70% MV6 (Block 1,2,5,6) 18% G5V15 (Block 5), 12% DV24 (Block 6)
The fruit was handpicked, with each parcel handled separately in the winery. Hand sorted and carefully destemmed (Small % whole bunches – less than 5%). Each parcel went into traditional oak open fermenters. The fermentation was hand plunged up to three times per day, the temperature of the fermentation peaked at 32ºC and the wine stayed on skins for 13 – 15 days, after which the wine was pressed into tight grain French oak puncheons (500L) for malolactic fermentation and maturation (11 months in oak. 20% new). The wine was bottled in February 2018. No fining, light filtration.
Check out this Video. We look at fruit sorting, fermentation vessels, talk winemaking and more at Yabby Lake during the 2017 Vintage.