Pinot Noir Yarra & Macedon Ranges Victoria
It is the Bress way, that superior quality grapes should be treated gently and with minimal intervention, to be vinified in nothing but the finest new French oak. Low cropped viticulture is in large part, the raison d'être for such reverence, the wines of Bress are religiously handled in such a manner. The bucolic affability of Yarra Valley fruit, seamlessly coalesces with the more elegant and fragrant Macedon Pinot Noir, achieving a measured yet engaging and complex wine. A match to charcoal pork roast and marinated chicken grill.
Adam P. Marks visited France to witness first hand the traditional methods of breeding chickens, to acquire pastoral viticultural practices and learn ancient winemaking techniques. Marks returned to Australia inspired by the artisanal French approach to production which he acquired whilst in Bordeaux making wines on the Entre deux Mer. Grapes are hand picked, gently crushed and settled overnight before being pressed directly to new French oak hogsheads. Three weeks of wild indigenous ferment on full solids, while being treated to lees stirring battonage without any malolactic, is followed by assemblage and minimal fining to ensure maximum retention of primary fruit character.