Arlo’s wine is sourced from 2 premium Upper Yarra Valley vineyards. “First picked was the Primavera vineyard in Woori Yallock, later that week, we picked Pinot Noir clone MV6 from the cooler Cordillera vineyard near the township of Macclesfield.”
Both vineyards are elevated, north/north easterly facing and grown on free draining volcanic clay loam soils.
Once dry, the Primavera ferment was left on skins for a further 5 days before being drained, footstomped and gently pressed. The slower fermenting Cordillera fruit was on skins for 3 weeks total before pressing to new and old oak for MLF and maturation. The final blend comprises of 60% Primavera fruit and 40% Cordillera. 25% whole bunches were used during ferment and the new oak component is 20% of total.
Arlo is slowly but surely unwinding in bottle. He’s showing complex but tightly wound aromatics of dark and red sour cherries, amaro, dried rose petals and ginger spice. The palate is plush and quality oak is evident - loitering in the background - like the tannins, which are fine, powdery and long. As Arlo grows up, his wine will surely improve. Give him a few years in the cellar if you can, or decant now and enjoy early.
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