Pinot Noir from Balnarring on the Mornington Peninsula. De stemmed as whole berries into tank, left alone for a month and then pressed. Fermentation was slow and the wine did not finish fermenting until August. the Wine was then racked to barrel for aging.
Entropy is built from an epiphany with a wine, “I tried this un-sulphured wine from Bill Downie in a restaurant and pretty soon afterward I went out to see him”, explains winemaker-grapegrower Ryan Ponsford, “I asked if I could help with some stuff around the winery and vineyard, and pretty much never left”.
Ponsford’s vision was crystallised further by underlying similarities between concepts of terroir and the photography work that was his primary focus at the time, “the sommelier was talking about an expression of the Australian landscape through wine, which was to me similar to the wet plate photography that I was making in a portable tent in beach locations – temperature, humidity, salt in air, rain, human touch in fingers on the plates, which were all about environment and human intervention affecting my images, so that connection sent me off. Now we’ve bought land in the region and we’re planting a vineyard. The community and support are amazing in Gippsland, the generosity touched me, the connections, it was something that kept me there”.
Mike Bennie - The Wine Front
MIKE BENNIE - THE WINE FRONT
Pinot pretty much left to its own devices on skins for a month. From a happy vineyard in Balnarring in Mornington Peninsula. Long, slow ferment (natural) too. A younger generation producer and a whole new world has opened up for me again. Fleshy and juicy, nice sinew and tuck to tannins, cherry juice, pomegranate, cranberry tang. There’s a touch of salted liquorice and brined olive in the mix, and just a little sous bois sweet-earthiness too. It’s a very good pinot noir, savoury orientated, lovely texture, dances on the palate. Thank you very much.