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Lucy M... Mixed Dozen

$360.00
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a broad selection of wines from Lucy M... for those who can't decide what flavour they love most. 

this pack includes:

Vino Rosso 2020
Pinot noir, Merlot
The merlot is grown at the magpie springs farm in the hope valley. it has sandy soil and is at the top of a hill near the ocean with strong ocean breezes sometimes. the vines are 25 years old and VSP trained and spur pruned. the pinot noir grown in the heart of the piccadilly valley at the deanery with red clay over sandstone and an eastern facing aspect at the bottom of a cold deep valley. carbonically fermented merlot covered with pinot for 10 days in a 2400L wooden barrel. the lees component is a collection of all of the lees from all of the wines and settled and the wine is assembled just before bottling.
- rosso is bright light and fun, she has a tart savoury pallet with fine generosity. a wine to love everyday and night. drink it riding your bicycle on the way back from work, ciao!

Noir de Florette 2020
Pinot Noir

The fruit for this wine comes from two vineyards situated in piccadilly valley. The first being The Deanery, a beautiful vineyard in the heart of piccadilly valley with soils of red clay over sandstone. The pinot aspect is eastern facing and at the bottom of a cold valley. because of this, the ripening period is long and slow allowing for for full phenolic development and a retained natural acidity that sings through the wine. The second vineyard is known as the 'cemetery block' as its situated next to a quaint cemetery at the base of the piccadilly Valley. The soils here are Alluvial, black and sandy which lends to the fruit's rich intensity. The farm here is run by Jenny and James Griggs who are the 6th generation to farm the block. The wine itself is made in a carbonic style. Fermented for 6 days in a 2400L wooden barrel The free run juice and some light pressings are then placed in a foudre to finish fermentation and rest.
'The wine is deliciously pink, light pretty wild strawberries resonate like the sound of an oboe. Deep uplifting structure plays with thyme, marjoram and anise. She is beautiful!'

Pet nat Blanc de Noir 2016
Pinot Noir

The fruit for this wine came from the deanery in Piccadilly Valley. Pinot Noir (Clone D5V6) vine age is 25 years old, own roots (not grafted). ‘The Deans’ Piccadilly valley has red clay over sandstone with a eastern
facing aspect at the bottom of a cold deep valley, V.S.P. trellis and spur pruned.
Bottled with 10g of residual sugar, the fermentation then continued in bottle.
The first attempt at fermentation in bottle didn’t go as planned so the bottles were opened in 2017 and a single sauvignon blanc grape was added. It still didn’t take off so the bottles were opened again in 2020 and a little sweet juice was added. It worked for some, for others it did not, but what we have here ultimately is a wine aged in bottle on full lees. Its creamy and nutty with notes of lemon curd and ripe stone fruits. Looks a little like vintage champagne.

Gris de Florette 2016
Pinot Gris

Grown at Robert Surmann’s vineyard in Totness has 25 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned.
Gris de Florette is a 3 week skin-contact style Pinot Gris that is bursting with super slurpy cherry & cranberry character with a salty mineral edge and some subtle dried herbs. It is undeniably thirst-quenching and extremely moreish.

Gris Gris 2016
Pinot Gris

Grown at Robert Surmann’s vineyard in Totness has 25 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned.
Gris Gris is a 3 month skin-contact style Pinot Gris fermented in terracotta eggs. The egg shape allows for natural movement of the wine during fermentation eliminating the need for plunging the cap. This is Gris de Florette dialled up to the max. It is very much an orange wine, looking very northern Italian in style.

Aperitivo Bianco Superiore 2018
Chardonnay
Grown at the ‘Cemetery Block’ which is at the base of the Piccadilly Valley on Alluvial Black Sandy soil, it is cane pruned. The land is farmed by Jenny and Jim Griggs who are the 6th generation to farm that block.
The pressings are fermented on skins for 21 days and aged in a 300L oak barrel. The wine has been topped with 15L of Apple Spirit and 12L of Chardonnay grape spirit (all distilled on farm from our cider and a piquette from Chardonnay).
The aperitivo is a perfect summer drink with Chardonnay’s etheric, mineral, salty oyster shell characters and tannin from the skins and the perfume of apple and grape spirit. To be served on ice (60/90ml pour) with mint, happy summer days!!!!!

Little Creek 2016
Pinot Noir

Little Creek Estate is a small hillside vineyard close to the ocean in the Adelaide Hills and is one of the few single vineyard wines Anton releases each year. 100% Pinot Noir from a sunny and humid climate give this wine a complex interplay of delicate tannins and exuberant fruit and spice character. The robe is a cloudy red in the glass with layered aromas of black cherry, anise seed, orange peel, and sweet tobacco. Flavours of brown spice, underbrush, and notes of crunchy plum flesh evolve into blood orange, liquorice, and dried herbs. A thought-provoking wine that should shine after some time in bottle.

Monomeith 2016
Pinot Noir

A single estate in Ashton, the heart of the Adelaide Hills. This vineyard was managed organically by Anton for many years however, in 2017, the decision was made to return to non-organic practices. As such, this is the final vintage from this site.
This is the most complex of the Lucy M Pinot Noir's and always has been. The Monomeith vineyard has an easterly facing aspect, morning sun, soft light. The soils are red clay over sandstone. There is more structure here and array of flavour. It's moreish like all of Anton von Klopper's wine.

The Deanery
Pinot Noir

This comes from The Deanery in the Piccadilly valley where the terroir is rich in red clay. Exposed to the east, the vines grow in the deep, fresh valley.
There is little intervention as the grapes are vinified. Once destemmed, they are fermented in open vats, undergoing manual stirring every few days for three weeks. The wine is then matured in 500-litre oak casks. No sulphur is added and the wine is not filtered.
In the glass, this Pinot noir has a lovely, ruby hue with notes of violet and red fruits. It is nicely supple and acidic on the palate. A different style for this varietal!

Village of Tiers 2016
Pinot Noir

This is a blend from three separate sites. It has depth and concentration on the palate but a light, almost resinous perfume. Wildness and funk dominate, quite characteristic of Anton’s wines from this time.  2016 was Anton’s biggest vintage. There was quite a lot of experimentation and, for the first time, he made everything without the addition of S02.

Village of Tiers 2017
Pinot Noir

This is a blend of the free run juice from three separate sites, The Deanery, The Cemetery Block and Little Creek. Lighter and brighter than the single estate pinot noirs. Ruby red with sour cherry and plum on the palate.

Rosé of Flower 2018
Pinot Noir
The fruit for this wine came from the deanery in Piccadilly Valley. Pinot Noir (Clone D5V6) vine age is 25 years old, own roots (not grafted). ‘The Deans’ Piccadilly valley has red clay over sandstone with a eastern
facing aspect at the bottom of a cold deep valley, V.S.P. trellis and spur pruned.
Saignée juice sent to old French oak and allowed to develop a flor. A light delicate unctuous rosé.