InDreams

PINOT NOIR

The fruit for In Dreams Pinot Noir is selected from vineyards spanning from the cool, high-altitude vineyards of Seville East in the Upper Yarra and St Andrews in the far north-west of the region, complimented by fruit from Coldstream and Yarra Glen on the Valley floor.

Altitudes vary from 130m above sea level to 240m and soil types include both red volcanic loams and grey clay loams overlying mudstone. Clonal components of Abel, MV6, 114 and 115.

Most of the fruit for In Dreams is destemmed with only a small proportion (5%) going into the fermenter as whole bunches. The mainly whole berries are fermented in open top fermenters for an average of 12 days. Pressed off to French oak (15% new) for maturation.

CHARDONNAY

In Dreams Chardonnay is all about balance and purity of fruit. We carefully select grapes from vineyards in Woori Yallock and Yarra Junction in the cool Upper Yarra, for their minerality and vibrancy. This is complimented by parcels selected from the far north-west corner of the Valley in the rolling hills of St Andrews, as well some warmer sites in Yarra Glen.

Altitudes vary from 130m above sea level to 240m, and soil types include both red volcanic loams and grey clay loams overlying mudstone. Clonal components of I10V5, Bernard 76, P58 and I10V1.

Hand-picked and whole bunch pressed to French oak barrels for an indigenous fermentation. Malo-lactic fermentation is discouraged by adding sulphur after the primary ferment. No battonage is carried out during the 10 months on lees in barrel and the wine is bottled without any fining.