'A blend of 50% estate grown fruit and 50% purchased regional fruit, fully de-stemmed, fermented partially in new Austrian oak and stainless steel. Light pale straw colour, pear and guava aromas and a sherbet zing on the palate with good tension supporting the subtle toasty oak and saline minerality. Screw-cap sealed, 13.5% alcohol' Emily McNally.
'Whether it’s down to this very special rift of dirt or not, these wines are simply incredible.' Robert Parker Jr, The Wine Advocate.
'the best nebbiolo I’ve found outside Piedmont.' David Williams, The Guardian, April 2019.
Established in 1975 by Ron and Elva Laughton, Jasper Hill producers some of Australia’s most compelling and sought after wines. Located at Heathcote in Central Victoria on ancient Cambrian soils-deep, red coloured, well drained gravely loams on undulating hillsides. These support low-vigour vine growth without the need for supplementary irrigation.
The wines are produced entirely on the estate using organic and biodynamic principles. Inter row mulching and self made organic compost is used to improve soil organic matter. This allows greater bio-diversity in micro flora and fauna, supporting large earthworm populations beneficial for natural soil fertility. Following these principles no synthetic chemicals have ever been applied to the soils or vines. Vines are grown on un-grafted root-stock and non irrigated, expressing flavours and characteristics natural to their variety and terroir. Grown at elevations of 1000 feet the vines benefit from warm days but cool nights, imperative for natural acid retention and structure. None of the wines from Jasper Hill vineyards has even been acid adjusted at any stage. These are natural wines of striking purity. With 35 vintages to their credit, these wines have a long established record for ageing gracefully with careful cellaring.