Valentine Blanc & SC

Valentine Wines

by Dom Valentine

Yarra Valley & Heathcote, VIC

Valentine wines.jpg

Valentine Wines is the brainchild of all round top bloke and certified legend, Dom Valentine based in the Yarra Valley.

Unlike most in the region, Dom decided to kickstart his project a little left of centre - showcasing a european approach to Yarra Valley Riesling nurtured from his experiences working under Domaine Paul Blanck in Kientzheim Alsace, Weingut Josef Leitz and Weingut Georg Breuer in the Rheingau, Germany.

The addition of a Saignée, Blanc de Blancs and a 'light on it toes' Grenache out of Heathcote came about to round out the Valentine offering.

2019 is set to see Dom's first solo release of Yarra Valley Pinot Noir and Chardonnay - putting to good use the experiences learnt at Oakridge and Giant Steps/Innocent Bystander beside some of the region's and country's best producers.

Valentine Blanc.jpg

2011 Valentine Blanc de Blancs ZD
100% Chardonnay
1.5T/Acre
1200 bottles produced

Elevated at 150m on the dark grey and brown loam soils over clay in the Wongarra Vineyard in the Yarra Valley, VIC.  As vintages go, 2011 is still one of the coldest and wettest years on record for the Yarra Valley and most of eastern Australia for that matter... In this case, perfect for sparkling base.

Chardonnay was handpicked, wholebunch pressed to 25% french oak puncheons and 75% stainless steel where wild primary fermentation and natural malolactic fermentation occurred. The resulting wine went to bottle without the addition of finings but filtered prior to tirage.

Remaining on lees for 7.5 years to build oppulence, the wine is disgorged to order with zero dosage and a total of 20ppm SO2

Valentine Riesling.jpg

2016 Valentine '365 SC' Riesling
100% Skin Macerated Riesling
2T/Acre
60 magnums produced!

Elevated at 100m on the alluvial grey soils of the Gordon's Vineyard in the Yarra Valley, VIC.  Riesling was handpicked and destemmed while 10% remained as wholebunches. Pressed to stainless steel where wild primary fermentation and natural malolactic fermentation occurred. The resulting wine was left on skins for 365 days with punch downs occurring just once a week to keep the cap fresh and spent a total of 18 months on lees.

From here the wine was racked and bottled without the addition of finings, unfiltered and a total of 30ppm SO2

Orange, Skin contact, Amber wine. Whatever you want to call it, this stuff is the goods and won't be around for long.

First in, best dressed.

Valentine Grenache.jpg

2017 Valentine Grenache
100% Grenache
$18.35 LUC exc GST
2T/acre 
2000 bottles produced

Sourced and handpicked from Mount Camel Range, Heathcote (near Colbinabbin) at 160m elevation on Cambrian red soils and refrigerated for 2 days. While 1/3 of the fruit remained as whole bunches for whole bunch fermentation, the remaining 2/3 were destemmed and a few whole bunches remained in the ferment.

Wild primary fermentation occurred while treated similar to a Pinot Noir with minimal phenolic extraction with just single punch downs daily. This was followed by a two week post-ferment maceration until finally pressed to barrel to complete natural malolactic fermentation.

6 month maturation in old French oak barriques. Racked twice and sent to bottle with no filtration or fining with a total of 55ppm sulphur.