2015 Rob Hall Chardonnay 12.5% Alc, RRP $26

Vineyards

  • Harriet’s Vineyard, Healesville
  • Willowlake Vineyard, Gladysdale
  • Daniel’s Hill (aka Sutherland Estate), Dixon’s Creek

Harvest

  • Harriet’s 13th and 18th Feb, 11.7 and 12.4 Be
  • Willowlake 5th March, 12.4 Be
  • Daniel’s Hill 17th Feb, 12.5 Be

Fermentation

  • 60% of batches whole bunch pressed to barrel with full solids
  • 30% of batches de-stemmed, then skin contact for 24 hrs
  • 10% destemmed then fermented on skins for 7 days
  • Roughly 60% of barrels inoculated with very small addition of yeast, remainder wild 

Maturation

  • Predominantly matured in seasoned hogheads, only 5% new oak in Puncheon
  • SO2 added in April, little or no malolactic fermentation
  • A small amount of lees stirring early on, stopped in June
  • Bottled November 

 

2015 Harriet’s Vineyard Chardonnay 12.5% Alc, RRP $40

Vineyards

  • Harriet’s Vineyard, Healesville

Harvest

  • 13th and 18th Feb, 11.7 and 12.4 Be

Fermentation

  • 90% whole bunch pressed to barrel with full solids
  • 10% destemmed then fermented on skins for 7 days
  • Roughly 80% of barrels inoculated with very small addition of yeast, remainder wild 

Maturation

  • 40% matured in 1yo Puncheon, remainder in seasoned hogheads
  • SO2 added in April, little or no malolactic fermentation
  • A small amount of lees stirring early on, stopped in June
  • Bottled November

 

2015 Rob Hall Pinot Noir 13% Alc, RRP $26

Vineyards

  • Harriet’s Vineyard, Healesville
  • Willowlake Vineyard, Gladysdale
  • Nenagh Park, Yarra Glen

Harvest

  • Harriet’s 18th Feb, 12.6 Be
  • Willowlake 10th March, 12.5 Be
  • Nenagh Park 16th Feb, 12.7 Be

Fermentation

  • 90% of batches fully de-stemmed, 10% of batches full whole bunch
  • All ferments allowed to start on their own, usually 3-4 days, then inoculated with small yeast addition
  • Plunging once per day early in ferment, some drain and return via gravity late in ferment
  • Typically around 10 days on skins
  • Pressed to tank and settled for around 2 days before racking to barrel 

Maturation

  • Predominantly matured in seasoned hogheads, only 10% new oak in Puncheon
  • SO2 added post malolactic fermentation, in July/August
  • Racked and Bottled November 

 

2015 Harriet’s Vineyard Pinot Noir 13% Alc, RRP $40

Vineyards

  • Harriet’s Vineyard, Healesville

Harvest

  • 18th Feb, 12.6 Be

Fermentation

  • 95% fully de-stemmed, 5% full whole bunch
  • All ferments allowed to start on their own, usually 3-4 days, then inoculated with small yeast addition
  • Plunging once per day early in ferment, some drain and return via gravity late in ferment
  • Typically around 10 days on skins, 1 batch (20% of blend) extended maceration for 2 months
  • Pressed to tank and settled for around 2 days before racking to barrel 

Maturation

  • 40% in 1yo Puncheon, remainder in old hogsheads
  • SO2 added post malolactic fermentation, in July/August
  • Racked and Bottled November 

 

2015 Rob Hall Petit Verdot 13.8% Alc, RRP $26

Vineyards

  • Miller’s, Dixons Creek

Harvest

  • 24th March, 13.4 Be

Fermentation

  • Fully de-stemmed into small open pots
  • All ferments allowed to start on their own, usually 3-4 days, then inoculated with small yeast addition
  • Plunging once per day early in ferment, some drain and return via gravity late in ferment, and pump overs
  • 12 days on skins
  • Pressed to tank and settled for 2 days before racking to barrel 

Maturation

  • Matured in 1yo barriques and older hogsheads
  • SO2 added post malolactic fermentation, in July/August
  • Racked and Bottled November

 

2015 Rob Hall Cabernets 13.5% Alc, RRP $26

Vineyards

  • Behn Payten, Cabernet and merlot
  • Miller’s, Dixons Creek, Cabernet and Petit Verdot