With family,
with friends. Enjoy!
Dappled Wines are handcrafted, made with minimal intervention and traditional winemaking techniques.
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“I started Dappled in 2009 with a view to make high quality, unadulterated wines from special patches of dirt at realistic prices. I make these wines first and foremost for my family and friends, so a hand-crafted, minimal intervention philosophy just makes perfect sense to me.”
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Wines
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A$45.00
MIN ORDER - 6 BOTTLES (straight or mixed)
A blend of upper and lower Yarra Vineyards - Clones P58, I10V1 and Dijon clones 76 and 95 - from vineyards in St Andrews, Steels Creek and Seville. All fruit is hand-picked and cooled overnight, followed by whole bunches being lightly crushed by foot before a long pressing when the un-sulphured juice is transferred straight to oak. The oak is a combination of 80% old and 20% new French Barriques, Puncheons and Demi-Muids. Ferments are allowed to start naturally (wild) and complete with no temperature control. The wine is not battonaged and left on lees for 10 months where some MLF may have occurred, but not encouraged, and SO2 is added when the wine is ready for it. The wine is lightly filtered before being bottled un-fined.
Tasting Notes:
Aromas of white peach, citrus blossom, mille-feuille and toasted nuts. The palate is quite savoury with salty lime freshness, but the weight and texture builds with time and you’ll start to see the trademark juicy stone fruit flavours. It’s tightly-coiled and as usual with be fantastic now with some air, or a few years in the cellar if you can wait!
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A$55.00
MIN ORDER - 6 BOTTLES (straight or mixed)
Made from the Steels Creek Vineyard and grown by Simon Peirce, this vineyard was planted in 1981 and at 45 years young produces exceptional Cabernet Sauvignon and Cabernet Franc . The blend is 68% Cab Sav and 32% Cab Franc with 20% whole bunches included in the ferment. It's fermented with wild yeast and had 18months in old French oak barriques.
This variety is one that the Valley used to be widely recognised for and I’ve been wanting to bring it to life for some time.
Tasting Notes
It was a classic warm and dry year for these varieties and so the wine pours out with a ridiculous bright purple colour. The aromas are the benchmark Yarra Cabernet, black currant, violets and dusty cigar box. The palate is plush and dense with black fruits, medium tannins and fantastic length. It’s great now but also great for the cellar! Classic old school Claret.
Stockists
Stockists
MIN ORDER - 6 BOTTLES (straight or mixed)
Vineyard
100% single vineyard from Gladysdale in the upper reaches of the Yarra Valley
Winemaking
The fruit is hand-picked, sorted and chilled overnight to 12 degrees to enable a 5-day cold soak to occur. The fruit is gently destemmed (70% whole berry) and 30% whole bunch is included… It’s then left to commence spontaneous fermentation with the natural vineyard yeasts. The ferment is lightly pigéaged (foot stomped) and hand plunged daily,spending about 3 weeks on skins. The finished wine is pressed straight to French puncheons and barriques (10% new), undergoing natural MLF in its own time and kept on lees until bottling. The wine is in oak for 10 months with further aging in stainless before being bottled via gravity. Unfined and unfiltered.
Tasting Notes
The moderately warm and dry year resulted in long, cool ripening that delivers a Pinot of fantastic depth and weight. Rich cherry cola and dark chocolate aromas mix with dark plum and a gentle smokey oak spice. The palate is rich with davidson plum and dark cherry fruit, combined with a creamy roundness and fresh cherry pip acidity. Complex cigar box spices are gentle and structured tannins close the long finish.