Run Forrest

The Two Marksmen- a dad and his Wandering son.

Gembrook Hill clicks just over twenty-five years of age this year, and continues to be a quiet but nonetheless impressive achiever in the upper region of the Yarra Valley. Vignerons Ian and June Marks give a long rein to co- winemakers, son Andrew Marks and Timo “bring back the funk” Mayer to create wines for Gembrook Hill with minimal intervention, great finesse and a much-coveted style, whilst also allowing them to indulge in their own respective projects. For Andrew, that’s his label, The Wanderer, which this year he’s taken up a notch.

Gembrook Hill Latest Release

Gembrook Hill Blanc de Blancs 2005 [RRP: $55]
This is the second release of the vintage Blanc de Blancs and is a more complex offering than the 2004. Fruit was handpicked towards the end of March from twenty-year-old vines. It was whole bunch pressed then chilled, racked and warmed. The juice was inoculated with yeast EC 1118, fermented at 16 degrees Celsius and left on lees in barrel and stirred for five months during which time the wine underwent partial malolactic fermentation. Tirage was completed in mid November, and then the wine was left on lees in bottle for four years with a dosage of 0.5 g/l sucrose. Winemakers: Timo Mayer & Andrew Marks.
Gembrook Hill Sauvignon Blanc 2008 [RRP: $35]
This is typical Gembrook Hill Sauvignon Blanc, characterised by an elegance and austerity more commonly found in Sancerre, rather that in its Australian and New Zealand counterparts. The fruit comes from 20 year-old vines picked on 14 March 2008. The ferment started with wild yeast then inoculated with EC1118 in tank and barrel. It was racked and stored for ten months, cold stabilised, then fined and filtered.
Winemakers: Timo Mayer & Andrew Marks.

Gembrook Hill Chardonnay 2006 [RRP: $38]
This is an elegant cool climate chardonnay with restraint rather than overworked characters. Fruit was picked mid- April from the oldest vines on the estate now at 25 years of age. 50% of the juice was exposed to wild ferment, the remainder inoculated with various years in barrel (25% new French oak). It was racked off lees, blended in tank and then spent one year in oak and six months in tank.
Winemakers: Timo Mayer & Andrew Marks.
Gembrook Hill Pinot Noir 2008 [$50]
Again, a style of pinot noir that is signature Gembrook Hill. Elegant, old-worldesque, complex, very stylish. The fruit was picked 12th March from 25 years old vines. All of it was destemmed, cold soaked, exposed to some wild ferment and inoculated yeast. It was pressed and settled then placed in French oak barrels where it under malolactic fermentation. Winemakers: Timo Mayer & Andrew Marks.


The Wanderer Latest Release
Andrew’s label ‘The Wanderer’ enables him to roam about the place searching for small parcels of great fruit to make some special wines. To date, this has centred on the Yarra Valley, working with growers with whom he has known for many years. Emphasis in the vineyard is placed on producing fruit of great intensity. This is achieved by cropping the vineyards at very low levels through hard pruning, rigorous shoot thinning and crop thinning in the case of the shiraz. The result this year, his third wine release under ‘The Wanderer’ label, is three vibrant single vineyard wines with great intensity and character, and includes two pinots, which was an unintentional happenstance.
“My philosophy is to always make the best wine possible however there was no specific plan to produce a ‘flagship’ pinot. During the course of the vinification it became apparent that I had a few barrels of something pretty special, which gave rise to the creation of the Upper Yarra Wanderer Pinot,” said Andrew.

The Wanderer Upper Yarra Pinot Noir 2008 [RRP: $50]

The fruit was sourced from a single vineyard near Yellingbo, 10km north of Gembrook, from 15-year-old vines on northeastern slope at approx 200m elevation. The fruit (MV6 clone) was cane pruned, and open-fermented as 30% whole bunches. It was cold soaked for a week before fermentation commenced naturally, then inoculated with a selected yeast strain. It was hand plunged twice a day with a full body pigeage at end of ferment to squish unbroken clusters. It was pressed at the end of the ferment then racked off gross lees to barrel. 30% was placed in new French oak. Malolactic fermentation occurred in barrel. The wine remained on lees until just prior to bottling. The wine was neither fined nor filtered.

The Wanderer Lower Yarra Pinot Noir 2008 [RRP: $35]

This is a single vineyard wine from the lower Yarra near Tarrawarra. The vines are spur pruned with MV6, D4V2 and G5V15 clones on sandy loam soils with a northern aspect at approximately 140m elevation. The fruit is destemmed only, leaving whole berries for fermentation. The must is cold soaked for five days in open fermenters followed by inoculation with selected yeasts. The fermenters are hand plunged taking care to avoid over extraction from a site that tends towards a firm tannin line. The ferments are allowed to warm up to 33 degrees Celsius before they are pressed at dryness. 30% was placed in new French oak for 11 months. Malolactic fermentation occurred in barrel. The wine remained on lees until just prior to bottling. The wine was neither fined nor filtered.

The Wanderer Shiraz 2008 [RRP: $35]
The fruit is from a single vineyard wine from 30-year-old vines on an east-west slope, located in the Yarra Valley’s Dixon’s Creek. The vines were cane and spur pruned. Fermenting took place in open fermenters with 8% whole bunches. Cold soaking took placed a week before the fermentation commenced naturally, with no yeast inoculation. It was hand plunged twice a day, and was pressed at completion of fermentation and racked off gross lees to barrel. It then went in 20% new oak. The wine did not complete malolactic fermentation until spring, so wine remained unsulphured on lees all winter. The wine was neither fined nor filtered.

Filed under: wine, Winery, , , , ,

A brief newsletter from McIvor Estate.

Here is just some information about the new happenings at McIvor Estate:

  • Jancis likes McIvor Estate. A lot: She was in the Heathcote region in February this year, and thought that the recent past vintages of Shiraz and Merlot Cabernet were two of the standout wines in the Heathcote region.
  • Design gurus dig the new look: McIvor had a makeover last year, and they’ve been featured on a goodly amount of design-focused blogs as they like our new style.
  • Like any good makeover, McIvor feel much better about life: Trade and consumers have responded to their new image direction, resulting in increased sales and interest in what they do. People certainly do judge a book by its cover (but we all know it still needs to be a good read).
  • McIvor Estate are happily indulging our inner gastronome: releasing our 2009 vintage estate-grown olive oil and hosting sell-out lunches and intimate cooking classes at their cellar door.
  • McIvor Estate’s 2009 wine releases are about to hit the market: all the details are below.

McIvor Estate Marsanne Roussanne 2009 – RRP $25.00

A blend of 85 % marsanne, and 15% roussanne, harvest was completed in March and hand picked in a single parcel. The grapes were airbag pressed, cold-stabilised and then barrel fermented in 40% new and 60% old French oak. After fermentation the wine rested on lees in barrel for around six months before bottling, when it went through a sterile filter. On the eye it’s a bright but pale straw colour with a hint of green. The palate is rich and generous, full of flavour, warm and persistent. The subtle oak treatment is well integrated. It has a clean, balanced finish for such an exotic full-bodied style of wine. And is super-good with food. Alcohol: 13%.

McIvor Estate Sangiovese 2007 – RRP $25.00

Harvest was completed in April and was hand picked in a single parcel. The grapes were open tank fermented then airbag pressed. The wine was then left to age in old French barriques for 15 months, during which time it underwent malolactic fermentation. The wine was racked prior to bottling. Medium dark red / purple in colour it has a juicy aromatic intensity with dark fruit cake and plum pudding spice and bright cherries with hints of savoury dried herbs. It has a medium weight palate with ripe chewy tannins; a bright acidity and concentrated fruit provides some attractive palate persistence. Alcohol: 13.5%.

McIvor Estate Cabernet Merlot 2006 – RRP $25.00

A blend of 60% cabernet sauvignon and 40% merlot. Harvest was completed in April and both varietals were hand picked. The grapes were open tank fermented separately, then airbag pressed. The wine was then blended and left to age in 20% new and 80% old French and American oak for 18 months. The wine was racked prior to bottling. Minimal filtration was used. Dark garnet and plum in colour, the nose is true to varietals from a warmer region, with notes of mocha, plums, dark cherries and mulberries, with a hint of rosemary herbaecousness adding interest. It’s velvety, ripe fruit glides across the tongue, tempered by firmish, fine dusty tannins and a bright acidity that adds crunch and texture. It has flavours of chocolate, damson plums and dark berries and shows an elegant fruit weight and a long finish. Alcohol: 14.5%.

McIvor Estate Shiraz 2006 – RRP $35.00

The regional varietal rockstar and our flagship wine. Hand picking finished up in April. The grapes were open tank fermented, then airbag pressed. The wine was left to age in 20% new and 80% old French and American oak for 18 months. The wine was racked prior to bottling and minimal filtration was used. It is dark plum in colour and is spicy, minerally and very perfumed, with blackberries, blueberries and inky notes. Silky, ripe, brambly fruits are supported by firm, fine tannins with hints of French oak. More in the Cote Rotie, Northern Rhone vein than a brutish Aussie shiraz, it shows an elegant minerality and good acid structure. The wine will benefit from decanting and being served at a cool room temperature. Whilst just a baby at the moment with the appropriate amount of cellaring to integrate and soften it will be a really delicious drink in three to five years time. Alcohol: 14.5%.

McIvor Estate Extra Virgin Olive Oil [500ML] – RRP $20.00

With a blend of two Italian varieties, Correggiolo and Frantoio, this oil is quite robust and has lovely green flavours and fruity aromatics. Perfect to drizzle on a caprese salad or to toss through a pasta with simple flavours.

Wines distributed nationally by Prime Wines – T: 1300 720 006.

Filed under: wine, Winery,

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