Halliday - Collectors | 3 pack
Voyager | Block 5 Broadvale Chardonnay
Expect lifted citrus (especially grapefruit) and white floral notes with hints of savoury oak. The palate is tightly structured with a core of pithy fruit and savoury, sappy complexity and a fine acidity from start to finish.
2018 gifted a superb expression of this wine, which displays plenty of the vibrant fruits and concentration, with a tight acid line, for which this clone is renowned. Early hand-harvesting, use of wild yeast fermentation and grape solids, combined with regular tonnage, have all contributed texture, complexity and balance to the wine. This vintage saw 11 months in quality French oak, roughly 40% new. "
Garagiste Terre De Feu Pinot Noir
Cropped from a specific half-acre plot of the Merricks Grove vineyard, Terre de Feu (the land of fire) takes its name from the vein of pure red ferroseol soils of this plot. The power of the fruit enables a 100% whole-bunch ferment and Terre de Feu remains Garagiste's first and only Pinot made this way. The wine also sees a little more new oak and is released later. From what Flanders calls the vintage of a lifetime, you'd be right to expect some fireworks here.
Right now the wine is a deep cauldron of flavour, featuring intense dark fruits, brown spices and campfire complexity oscillating around a deep, pulsating core of sappy, bunchy freshness and fine structure. It still needs time (or the right food) but it has everything in place to make it superb drinking over many years to come.
Voyager Cabernet Sauvignon
With just three plantings, Australia's roll call for Aligot makes for pretty short reading. There are small parcels in the Whitlands area and in the Margaret River (at Blind Corner), and then there's the mother-vineyard on the Mornington Peninsula, which supplied the cuttings for the two above vineyards.
This is cropped from a mere three rows of 30-year-old vines rooted in the sandy grey loams of Tuerong (someone had some serious vision!) The grapes were hand-harvested and whole-bunch pressed to a single, one-year-old demimuid for a natural ferment, then nine months resting on ferment lees. "A subtler, more savoury and spicier white than the Chardonnays-looks awesome at the table." is how Flanders describes his smallest batch wine. It's a lovely example and very true to the variety. Expect lovely lemon curd and kernel-like fruit as well as a lick of creamy lees and then some driven, sappy freshness.