Quantcast

2016 Hurley Vineyard Lodestone Mornington Peninsula

2016 Hurley Vineyard Lodestone Mornington Peninsula

$59.99 Per Bottle

|

$56.99 (Buy 6 or More)

13.5%
Cellar to 2028
Cork
Mornington Peninsula
2016
750ml
+
BOTTLE(S)
In Stock, ready for dispatch.More info
$59.99
13.5%
Cellar to 2028
Cork
Mornington Peninsula
2016
750ml
  • THE BRIEF
  • THE FINER DETAILS
  • WHO MADE IT?
  • EXPERT REVIEWS
  • THE BRIEF
  • Hurley are a specialist Pinot Noir producer in the Balnarring region of the Mornington Peninsula. Known for their exemplary, terroir-driven wines, they are infinitely dense, complex and beguiling and will reward patient cellaring.

    As production is strictly limited and the majority of the wines are sold via their mailing list members, it is a winery that rarely ever sees the light of day in the retail world.

    Lodestone is the warmest of the single vineyards, and is always harvested first. Accordingly, the wine can be powerful and concentrated, but not coarse or extracted. Its four clones enhance its natural complexity. Lodestone is earthy to the nose and sweet to the palate. It is usually moreish and satisfying. The fruit is darker in character than Hommage and Garamond, and the tannins more evident, reflecting the heavier, rockier, clayey soil. There is often a hint of dried sage.

  • THE FINER DETAILS
  • The wines are all fermented in the same way in four distinct phases, each equally important, the aim being to reveal the inherent nature of the fruit. The wine is kept separate right up to bottling.

    First, there is an aqueous cold soaking. At 10-14°C, the grape bunches are gently de-stemmed into open vats. The cool, intact berries (no stems) are soaked in their own juice (no alcohol yet) for 5-7 days, building up inside the berries wonderful, pure flavours and aromas.

    Second, there is a spontaneous alcoholic fermentation with wild yeast for 5-7 days. The must is plunged by hand twice a day. There is no pumping over, no addition of enzymes, yeast food or other substances, and seldom any addition of acid (harvesting early helps to retain enough natural acid). The temperature rises to about 33°C.

    Third, the fermented must macerates on skins in the presence of alcohol for 5-7 days.

    Fourth, the skins are basket-pressed and combined with the free-run wine for oak maturation.

    After fermentation, Hurley Vineyard Pinot Noir is matured in French oak barrels (228L made in Burgundy) from the forests of Troncais and Allier for about 18 months, of which one quarter to one half are new. We preferably use barrels made from staves conditioned in the open air in Burgundy for three years. The wine undergoes malolactic fermentation in barrel and remains on lees (for development of texture and complexity) for about eighteen months. It is racked once before bottling without filtration. Occasionally, it is very lightly fined with egg white.

    WHAT SHOULD YOU EXPECT?


    Appealing mid-garnet, this has intense aromas of perfectly ripe red cherries, mortadella, violets and subtle brown spice. The palate is seamless, pure and precise. Mouth-coating silky tannins envelop powerful flavours of red and black cherries, raspberries, red currents and a little earth. This is a fine, well-balanced wine that has real energy and a tight linear frame. It was picked at the perfect time, explaining its style and poise. Highly persistent and flaring at the back, the high quality of the oak is evident but not obtrusive.

  • WHO MADE IT?
  • Hurley Vineyard Pinot Noir is made by traditional methods on the estate. They have stated their philosophy and objective as – the expression of terroir with the honest purity of the peal of a bell. Their techniques for harvesting, fermenting and maturing the wines are all directed at revealing the truth about these wines and the place from which they come, and perhaps a little about themselves. They want to celebrate and contribute to the evolution of a modern, vibrant Australian culture. Hurley Vineyard Pinot Noir is usually garnet. It is typically fragrant, has a lovely mouth-feel and tastes intensely of plums, forest fruits and brown spice, with savoury nuances. There is red minerality. The wines are linear in structure, have nice tannins and linger in the palate. All the wines age well, the single vineyards more so – say eight to twelve years.

  • EXPERT REVIEWS
  • 95 POINTS

    HUON HOOKE - THE REAL REVIEW


    Medium to light red-brick colour, with a shy, restrained bouquet, which has beautifully poised perfumes of 'forest floor' and mellow berries. The palate is intense and savoury, full-bodied, fleshy and rich, with an attractive combination of fruit and savoury characters. This is a fine wine, but it took time to show its true value.

    95 POINTS

    JANE FAULKNER - HALLIDAY'S WINE COMPANION


    As with all the three single site wines, they made identically: hand-picked, destemmed, whole berries, wild-fermented in open fermenters, 21 days on skins, pressed to French oak (30% new) for 20 months. The key differences are the clones and site - Lodestone north sloping and the warmest. Dark sweet cherries, earthy rhubarb, loads of spice with Mediterranean herbs, and is the most structured. Textured tannins hold a certain sway on the full-bodied palate and while there's a concentration, it's far from heavy.

    94 POINTS

    MIKE BENNIE - THE WINE FRONT


    Savoury perfume that runs with game meat, clove-cinnamon spice, red cherry, raspberry, whiff of fennel. The palate has a subtle minerality with strong cherry juice flavours and a suggestion of clove-woody spice. The flavours stretch long, quite understated through the back end, finishing tight and with a sense of seamlessness. Lovely, relaxed wine.