Petite Mort 2019 "VMR Qvevri", South Eastern Australia, Australia
Petite Mort 2019 "VMR Qvevri", South Eastern Australia, New South Wales, Australia
Winemaker: Glen Robert and Andrew Scott
Farming: LPM follows a “lutte raisonée” methodology, whereby (in their words) they “minimize the application of agrochemicals so that they are used only when necessary and not as a matter of routine.” They pay a premium with the sites they contract with for this philosophy to be carried out for them. They are active in these non-estate sites : visiting frequently and picking themselves.
Varieties: 84% Viognier, 8% Marsanne, 8% Roussanne,
Terroir: The estate vineyard is 3 hectares at 770 meters in elevation in the Granite Belt GI of Queensland, composed of decomposed granite, sandy loam, and clay on a bedrock of granite. The main block is north facing and sloping with VSP trellised vines running east to west to take advantage of maximum sun exposure throughout the day.
Winemaking: Hand-picked and wild fermented. The three grapes are co-fermented in clay qvevri (ranging from 450 to 600 liters in size) and spend 161 days on skins aging underground. Having the qvevri buried naturally regulates temperature and the shape of the qvevri aids in uniform skin (and lees) contact and natural wine clarity. Unfined, unfiltered, with only a small amount of sulfur added at bottling.
Tasting Notes: Instead of defusing varietal character, the skin contact here amplifies it. The wine smells of ripe apricot, fresh quandong (an Australian red peach), toasted bunya bunya nut (a giant pinenut native to Queensland), gardenia, jasmine, and button mushrooms. The mouthfeel is rich and supple, but balanced, with moderate alcohol and a pleasantly bitter finish.
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