From an exciting new producer out of the Yarra, this single vineyard Pinot Noir is made from fruit grown in the Lone Star Vineyard As the name would suggest this wine is made with 100% whole bunch fermentation. This adds layers of complexity, texture and savoury elegance to the pristine Yarra Valley fruit.
Chris Bendle is the assistant winemaker at Hoddles Creek and has stuck out with his own label DCB. A very talented winemaker and we are excited to see even more great things from him in the future.
DCB is a busman's holiday for Chris Bendle, currently a winemaker at Hoddles Creek Estate, where he has been since 2010. He previously made wine in Tasmania, NZ and Oregon, so he is the right person to provide wines that are elegant, affordable and reward the pleasure of drinking
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
Whole bunches from the Lone Star Creek Vineyard tipped directly into 0.8t fermenters and closed with CO2 in head space, 3 days later foot-stomped and juice commenced fermentation naturally, stomped every 2 days until the ferment reduced to 1 degrees baume, the must pressed to used barriques to complete primary fermentation and mlf. A wine I like a great deal.
GARY WALSH - THE WINE FRONT
42 dozen made. 100% whole bunch from the Lone Star Creek vineyard in Woori Yallock. A whole lot of bunch here laden with spice, pepper, smoke, nuts and cherry. Good flavour, cherry, strawberry dusted with brown sugar, cool and free-flowing, fine acidity, fine emery tannin, finish is fresh, long and spicy. So nicely done.