Our Mataro vineyard, planted in 2000, lies adjacent the eastern side of the Greenock Creek. The first vintage was only released in 2015, at a time when the vines had achieved the desired maturity to produce wine befitting the Greenock Creek name. Originally bush vine, then trellised in 2013, the one acre block is rich with the heavy, dark sandy loam soils of an old creek bed, with a bit of shale through the upper section and some sub surface clay. A gentle slope assists with drainage. The vines get plenty of sun through the early and middle parts of the day, before being shaded from the afternoon heat and cooled by gully breezes that wiggle their way from the south up the line of the Greenock Creek. This promotes terrific ‘hang time’ for the fruit, slowing ripening to produce a fine boned structure around intense Mataro fruit character.

The vintage will be remembered as one of best in living memory. Although preceded by a dry winter and spring, what rainfall we did receive was perfectly timed to coincide with budburst and flowering. The weather conditions remained mild through the growing and ripening seasons, and cool to cold nights and warm days allowed great natural acid retention in the grapes, and slow flavour/colour and tannin development in the fruit.

The fruit was hand-picked on March 24, destemmed and fermented in 5 tonne open slate fermenters for 6-7 days with twice daily pumpovers. The wine was matured for 13 months in seasoned French (50%) and American (50%) oak hogsheads.

On the nose there is a gentle lifted spice character that sits over distinct meaty, charcuterie undertones. You should also be able to pick out hints of spearmint and eucalypt derived from the old gum trees that line the creek next to the vineyard. On the palate, there are brooding dark cherries and meaty charcuterie notes with a touch of vanilla bean. The wine has a slate like texture, intermingled with fine lines of acid and gentle, dusty tannins.