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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
Ripe aromas of spiced pear, exotic fruit and mineral notes follow on to the palate, which shows good breadth and texture as a result of some barrel fermentation. A beautiful core of focused acidity provides just the right balance, creating a complex and vibrant wine with superb mouth feel and length.
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