The vineyards of Seville Estate are located in the cooler, southern regions of the Yarra Valley. Graham and Margaret Van Der Meulen purchased Seville Estate in December 2005, having followed their passion for cool climate wines. Their vision is to build on Seville’s reputation for excellence in production of boutique wines.
Fruit was handpicked early morning into small buckets (with bunch selection done in the vineyard). The cool fruit is brought into the winery where it is placed directly into two new 500L barrels (no de-stemming – 100% whole bunch). The fruit is then left for around 60 days on skins during which wild fermentation and wild malolactic fermentation take place. The wine and must is then drained out and pressed directly back to one of the 500L barrels. The wine is then matured for 10-12 months then bottled using no fining or filtration. This wine is 100% whole bunch, 100% wild ferment, 100% wild MLF, 100% barrel fermented using 100% new oak.
Fruit off the original plantings in ?72, 100% whole bunches, wild ferment in new French oak. It's not about throwing everything at this wine it's about the inherent quality. This is in mighty good form. Full-bodied, powerful tannin structure with a depth of flavour from the dark fruit, spice, pepper and more. Looks fabulous now with the patient better rewarded. Drink to: 2034; Price: $125.00; Date Tasted: Mar 2017; Alcohol: 13%; Rating: 97 Points; James Halliday Wine Companion
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