How did this wine even get made? Still astonishes us. Seriously more trials than Hercules. First the NE got ravaged by bushfires (and smoke) and then coronavirus spewed mayhem just when the grapes were getting picked. However, through sheer bloody force of will here we are with an absolute certified party starter. Poets will be writing paeans to these heroic deeds for eons to come. "There once was a magnificent man named Alastair, he appears carved from stone..." Something like that anyway.
Grown by Richard Carson of Eurangie PArk Vineyard, Cheshunt, Upper King VAlley, Victoria.
70% Dolcetto, 30% Chardonnay
Crushed and destemmed at Sam Miranda's, by Sam Miranda, a colossal unit of a human. He legitimately has hands the size of one of the moons of Jupiter. High-fiving him would be like slapping a billboard or something. Massive. Anyway, the grapes were pressed very lightly as soon as possible to reduce any chance of smoke carry-over and then yeast hulls were added to further drop out any unwanted smoke flavours. It was then chilled and transported to the winery in Melbourne for wild ferment and bottled with 16 grams of residual sugar per litre. Hand disgorged, topped, re-capped, cleaned, labeled and boxed for your drinking pleasure. 13.5%. 9400 bottles produced.
Similar to the 2019, with lush strawberry and watermelon aromas. A nice fine bubble and the merest snifter of sweetness, which adds a real juicy red fruit element on the palate.