Toolangi’s E Block—home of some 17-year-old vines of the MV6 clone—has been identified as growing the best of the best Pinot Noir that this Dixon’s Creek vineyard produces. The first release under the new regime of Rochford, 2018’s fruit was partially de-stemmed (50% whole bunch) before a shortish cold soak and wild fermentation. All up the wine spent 25 days on skins before being pressed to French oak (20% new) for eight months. Unfined and unfiltered.
94 - Gary Walsh, The Wine Front “There’s some wines I just know I should leave for Campbell. Red cherry, brown bread, plenty of bunchy spice, almost a Campari sort of thing happening, a bit of rubber and aniseed. It’s medium-bodied, savoury and spicy with a pleasant amaro bitterness, juicy raspberry and red cherry, firm emery tannin, clean acidity, and a pretty convincing finish, with orange in the aftertaste.”
