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The Vineyard |
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Hillcrest is located in the heart of Melbourne's picturesque Yarra Valley, one of Australia's oldest wine regions. Planted in 1970, it was one of the pioneers in the re-establishment of the Valley, and it is this vineyard which provides the old-vine resource from which the estate wines are made.
Purchased in 1999, the neglected 38-year old vineyard was re-trellised to allow for better canopy management. Now farmed along organic principles, herbicides, pesticides, fertilisers and other systemic spraying have been eliminated.
On the southern side of the Yarra Valley, the vineyard benefits from higher elevation and a cooler climate than the valley floor. The soils are low in fertility yet complex in structure. A thin layer of grey gravel top-soil sits over a complex yellow-grey clay loam, which changes in colour (to red/brown) and mineral content as the depth increases.
The vineyard is unirrigated and the vines must work to support themselves. Recent drought conditions caused little disturbance at Hillcrest as the vines, having established their own deep root systems over 38 years, drew on moisture deep within the ground to sustain themselves. The result continues to be exquisitely concentrated and healthy fruit.
Typically the eight acres of vines will yield around 3 tonnes of Pinot Noir and 1 tonne each of Chardonnay and Cabernet Sauvignon - around 0.7 tons per acre! Yield per vine is the major determinant - around 400g each. Bunch weights are naturally low, around 35g-40g each. The berries are small and intense, allowing a high ratio of skin to juice.
Two recent vineyard extensions, each around six acres in size (planted in 2000 and 2005), will over the longer term provide the necessary resources to expand, however we do not intend to include this fruit under the estate label until the vines are at least 15 years of age. A separate classification will be used for these wines in the meantime. Consistent with the old vineyard, the newer blocks are unirrigated and unfertilised, which means they require a number of years to establish themselves. Whilst many vineyards aim to produce a reasonably-sized crop in the third year, the 2000 planting was to produce its first crop in 2007, however severe frosts totally destroyed the 2007 vintage so we waited patiently until the 2008 vintage for its debut.
Fruit is picked at optimum ripeness - ideally between 12.5 and 13.0 baume. This allows full physiological ripeness and flavour development, yet allows retention of natural acid, keeping the fruit in balance and providing the backbone essential for good ageing. |
