| Entry Information |
| Stefano de Pieri |
| 2019 |
| 14 |
| 14#3 |
| Stefano Docket Label |
| Claudia |
| 2019 |
| Single Vineyard |
| Bruce Chalmers |
| Yes |
| Stefanos Restaurant and Retail take-away |
|
| Judging Results |
|
| Lifted lemon lime floral ginger spice and nutmeg. Tropical stone fruit white peach on the palate. Sweet but balanced by texture |
| doesn't appear very skin contact in style. |
| Bright, fresh and nutty. Nice phenolic crunch. Pretty. Perhaps lacks some concentration on finish. Time on skins....? |
| Talcum powder and textual, elegant, a little upfront |
|
| Varietal: Ribolla Gialla, GI: Murray Darling Vic, 54% |
| VCR 72, Roostock: NONE - Own Roots, 100% |
| Sand,Limestone/Calcareous |
| 65 Metres above sea level |
| 2222 Vines / Ha |
| 2010 |
| Dripper |
| Sustainable |
| 15.00 Tonnes / Ha |
| 20 / Feb / 2019 |
| 134 (mm) Rainfall from July to June in the year(s) of harvest |
|
| Varietal: Garganega, GI: Murray Darling Vic, 17% |
| R4 (VCR), Roostock: 140 Ruggeri, 100% |
| Sand,Limestone/Calcareous |
| 65 Metres above sea level |
| 2222 Vines / Ha |
| 2010 |
| Dripper |
| Sustainable |
| 15.00 Tonnes / Ha |
| 20 / Feb / 2019 |
| 1345 (mm) Rainfall from July to June in the year(s) of harvest |
|
| Varietal: Picolit, GI: Murray Darling Vic, 4% |
| Merbein, Roostock: 140 Ruggeri, 100% |
| Sand,Limestone/Calcareous |
| 65 Metres above sea level |
| 2222 Vines / Ha |
| 2010 |
| Dripper |
| Sustainable |
| 10.00 Tonnes / Ha |
| 20 / Feb / 2019 |
| 134 (mm) Rainfall from July to June in the year(s) of harvest |
|
| Varietal: Moscato Giallo, GI: Murray Darling Vic, 25% |
| VCR 5, Roostock: 140 Ruggeri, 100% |
| Sand,Limestone/Calcareous |
| 65 Metres above sea level |
| 2222 Vines / Ha |
| 2010 |
| Dripper |
| Sustainable |
| 20.00 Tonnes / Ha |
| 20 / Feb / 2019 |
| 134 (mm) Rainfall from July to June in the year(s) of harvest |
|
| Wine Making Information |
| Open Fermenter 100% |
| Stainless Steel 100% |
| 10 / Oct / 2019 |
| Screw |
| 120 |
| False |
| Grapes were destemmed and fermented in open fermenter, plunged daily until dry then filled into stainless steel tank and rested there untouched for 6 months. Pressed into stainless steel to naturally settle then bottled in October 2019. |
| Kevin McCarthy |
