The name is an Aboriginal term meaning “long spear throw” - and it’s partly the thrill of the hunt that drew Nick Farr to this frontier in the heart of Western District farming country, approximately 150 kilometres south-west of Melbourne. The slope is a mixture of grey sandy clay loams at the south end, to dark brown loams with fragments of buckshot and quartz gravels towards the north - all with underlying brown to yellow clays. Overall the soils remain very moist throughout the year, lending an attractive, spicy, damp-earth depth to these exceptional wines.
All MV6, whole-berry ferment. 1/3 new oak, 1/3 one-year-old and 1/3 two-year-old. 19-22 days on skins. Vibrant and lifted, with a distinct light red, rhubarb and sour cherry fruit thing going on. Gives a nod towards sappiness, maybe a little char of oak, but alluring all the same. Layered and textural in the mouth, where the fruit is a little fleshier but still in the light red spectrum. But then there is undergrowth and turned earth, too. Though it's fleshier in the mouth than the nose suggests, at all times the acid provides a tightly wound structure, supported by fine, powdery tannins. This is very good.
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