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NOTES
Carlei Estate has come a long way in a short time, with Sergio Carlei graduating from a home winemaking suburban garage to his own (commercial) winery in Upper Beaconsfield, which happens to full just within the boundaries of the Yarra Valley GI. Along the way, Sergio acquired a Bachelor of Wine Science from Charles Sturt University, and has established a 2.25-ha vineyard with organic and biodynamic accreditation adjacent to the Upper Beaconsfield winery.
Sergio believes environmentally responsible viticulture is the best course for winemaking: “Soil to a vine is like blood to a human being. We know that toxins in the blood lead to all sorts of health problems in people and the same holds true for plants, toxic soil leads to improper vine health. Most importantly, cleaner vineyards allow the true flavours in the fruit to be expressed, which results in better-tasting and better balanced wines”.
Sergio's mission is to improve wine quality and optimise fruit flavours, the natural way; “If we look at biodynamic fruit, the tannins are richer and riper. These natural preserving agents soften with the ageing process and add complexity to the wine, that's the idea of ageing. The wines have real length and wonderful depth and as the vines get older, they will just get better and better.”
TASTING NOTES
Very deep red with a purple hue, the aroma has intense ripe red and black fruits avoiding any over-ripe elements. Hints of spice and savoury notes lead to a palate that complements the aromas, rich and round with intense, juicy and chewy fruit, framed by soft but persistent tannins and a touch of oak. A lingering, balanced mineral acidity finishes a complex wine representing the classical Cambrian terroir in a warmer year. Although the wine is rich, it shows a focused structure and will therefore continue to develop with further bottle aging.
REVIEWS
Good hue; generous ripe fruits, with a mix of blackberry, plum and an overlay of mocha; soft, ripe tannins. Diam.
Rating 91 James Halliday, Australian Wine Companion 2009
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