Hoddles Creek Estate was established in 1997 when the D'Anna family decided to plant a vineyard on the property that had been in the family since 1960. Sitting astride Gembrook Road and adjacent Hoddles Creek, its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested to ensure optimal quality. All that hard work does not translate to exorbitant prices though, with their excellent Estate Pinot proving year after year to be an absolute bargain for the quality of the wine. This week we have Franco's cracking 2018 vintage on offer and we are, yet again, very much taken with the wine. Enjoy!
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All fruit is hand-picked in the morning and immediately de-stemmed with no crushing. In tank the fruit will have a small addition of sulphur. Some batches were left to cold soak for approximately 4-5 days, whilst others started fermentation immediately. Natural and cultured yeasts were used on different ferments. Some ferments will undergo post maceration, depending on the tannin structure and the style of the wine. On completion of fermentation the wine was gently pressed and transferred to 30% new, 30% one year old oak, and the balance in two and three year old oak. After 11 months of barrel maturation, the wine was assembled and bottled without filtration or fining.
"Red fruits, hazelnut and spice, floral perfume. It’s light and perhaps a diffuse, at least as a young wine, but does deliver flavour, fine emery tannin, mouth-perfume, with a savoury autumnal finish of good length. Almost certain to build complexity and depth. Closure: Screwcap; Drink: 2021-2029." - 92+ Points, Gary Walsh, The Wine Front