Description
About Nunc Wines
Dave Mackintosh worked with growers from three different Yarra Valley vineyards, pretty evenly spread over the upper and lower valley. Predominantly the fruit is from the cool, east-facing slope in the Yellingbo sub-region in the Upper Yarra, where the red, rich volcanic and foggy harvest mornings produce grapes that provide the prettiness and perfume for the Gris.
The remainder is from two lower valley sites: a slight north-facing slope in Coldstream and a steep south-facing outcrop of grey clay loams in the Dixons Creek sub-region. These two sites provide the wine’s backbone and structure.
Everything was hand-picked and whole bunch pressed. The lion’s share of fruit was naturally co-fermented in tank, with each parcel added in stages so as to extend the length of the fermentation and enhance the flavour and mouthfeel. A little lower Yarra fruit was de-stemmed and fermented on skins for 20 days. After wild alcoholic fermentation the berries were pressed to old barrels to go through natural malolactic fermentation. There were no additions at all, save for a little sulphur at bottling.
