*** Only 300 cases produced
Wines that echo those in Burgundy were the initial inspiration for flavour and style; and winemaker Matt Dumayne notes that while the French style is a good reference point, the ultimate Coolshanagh wine style that emerges is one that specifically expresses and reflects the terroir of the valley and of the diverse soil of Coolshanagh Vineyard.
Coolshanagh’s practice is to maintain a fairly low yield so the grapes will achieve maximum flavour potential on their own. Non-interventionist winemaking is key. The grapes are fermented whole cluster in neutral French oak to impart subtle nuances and the balance went into egg-shaped concrete fermenters. The two are blended together and placed in concrete egg-shaped vessels and left on the lees to impart structure and balance in the resultant final wine. The winery team has made the policy to leave the wine in bottle for 10 months minimum, as this wine improves with time in the bottle, allowing the complexity to develop.