Thanks for your help this vintage Albo @albomp Look forward to retiring when Iām 90 and handing over 47% of the wealth that my kids might find handy.
#tinyblockwine #thepatch #dandenongranges #smallbatchwine #yarravalley
Back on the bench today for @pennyolivesourdough Hand made, organic sourdough for the discerning carbohydrate loader š
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Made Pinot Noir three ways this year. A 100% Gippsland, 100% Yarra Valley and a 60/35% blend of the two sites with around 5% Yarra Shiraz. Gippy is bold, rustic and earthy, Yarra is bright, translucent and really pretty and the mongrel blend is the current favourite š¤£ As always, time will tell!
tinyblockwine #thepatch #dandenongranges #smallbatchwine #yarravalley
Yarra Yering voted Australiaās best winery by @therealrvw Best is very subjective but I never tire of tasting there. The wines are precise, light on their feet yet so detailed and complex. Mind blowing. If any interstate or international mates head to the valley, I beg them to go straight there. No fucking about. Elite.
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Just labelled the last six bottles of Vermentino in stock. They are now priced at $280 a bottle as they are suddenly very rare, made by hand in a tin shed, only a little bit of SO2 was used prior to bottling and I just did a tasting at Yarra Yering and they were selling bottles for around $280. If you want to buy one, Iāll actually talk you out of it and recommend something of better value but the price remains set in stone damn it. Enjoy your Friday evening ā¤ļø
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For the 8th year in a row, Iāve been overlooked for @younggunofwine on account of me being neither young nor a gun. Got a couple of nominations over the years but when I pointed out I was over aged, the silence was deafening. People cried, one guy smashed a bottle of Pet Nat in protest and I eventually developed an addiction to fennel seeds to help me cope with the failure. I salute all the nominees, some of them dear friends, some of them enemies I am yet to meet. Pants off to @younggunofwine ā¤ļø
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Whole Lotta Roseā š¤ Or Rosato or Rosado, I donāt know. Four hours on skins, pressed, into the cool room for fermentation. Ten days in, down to Be 2, tastes like raspberry jubes, I think it might be the perfect little chillable ParkWine for those who like that kind of thing.
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A big breath out today. Incredible wines, knowledgeable, warm host. Thanks as always @yarra_yering@sarah.scarecrow
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