2016 Mount Mary Quintet, Yarra Valley

The vineyard is planted to Cabernet sauvignon (46%), Merlot (26%), Cabernet franc (18%), Malbec (5%) and Petit verdot (5%). The percentage of each variety that goes into the final blend changes with the season as factors such as fruitfulness and fruit set vary. The greatest influence we have over the quality of this wine is deciding when to pick each variety. This determines not only the flavours but the quality of tannins, and the acid and alcohol levels. The fermentation regime is similar to that of the Pinot, although slightly longer fermentations are employed (up to 12 days). This is followed by 22 months of barrel maturation, with 25% of the blend in large format oak (1500L or larger), and 30% in new barriques (225L).

45% cabernet sauvignon, 25% merlot, 20% cabernet franc, 6% malbec, 4% petit verdot, separately vinified and matured in French oak (35% new) for 18-22 months before blending and bottling. The ultimate Bordeaux blend, both in theory and reality. Almost butterfly wing transparency, yet compelling intensity and length, the flavours spanning cassis to blueberry to plum and blackcurrant, all with a textured backing.