デクスター

デクスター

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About the Vineyard

トッド・デクスターはケークブレッド・セラーズでワインメーカーとして研修し、7年後にオーストラリアへ帰国、モーニングトン・ペニンシュラで1987年から葡萄畑を設立し始めました。ストニアーのワインメーカーに就任し、自身の葡萄畑はストニアーにリースしていました。その後、ヤビー・レイクのワインメーカーを経て、現在は自身の名前で単一畑産のワインを生産しています

The Dexter Vineyard is in a small east/west valley. The evening sea breezes from Port Phillip Bay, Westernport Bay and Bass Strait helps moderate the local climate. The vineyard was set out to maximise its qualities and specific site. Planted on the north facing slope, it allows for maximum sunlight interception. This is most important in cool regions as it results in even sunlight on both sides of the vine allowing for even ripening. The slope also provides good natural drainage in the wet seasons. The shallow soil helps in controlling vine growth, resulting in open vine canopies and again even ripening. The site is well protected from the cold southerly winds which is important for protection of the vines during critical stages of ripening.

Growing premium fruit has always been the ultimate aim. Row spacing (2.5 metres) and vine spacing (1.5 metres) optimize the interception of sunlight by the vines and allows a good ratio of fruit weight to leaf surface area. This promotes even ripening and good balanced fruit. The first planting was one clone each of Chardonnay and Pinot Noir. Subsequent plantings have resulted in 3.54 hectares of each variety and a multitude of clones.

 
DEXTER MORNINGTON PENINSULA CHARDONNAY  デクスター シャルドネ     原産地: モーニングトン ペニンシュラ、   希望小売価格 ¥6,730   750ml, 2016, 13.6%   Sugar 21.0 – 22.4  Brix pH 3.30 to 3.41  Acid 7.4 to 9.0 TA  Harvest date 18th and 26th Feb Clones P58 (60%), I10V5 (41%)  2017 Chardonnay Provenance Award runners up - 2012, 2015, 2016 Dexter Chardonnay  シャルドネ プロヴェナンス アワード 2012 / 2015 / 2016  2016年 シャルドネ ワインチャレンジ 優勝。  シトラス フルーツ、中でもグレープフルーツとレモン。ネクタリン、 ほんのりクレーム・ブリュレのアロマ。一つ前のヴィンテージともよく似た味わいで、2016年もエレガントさとフィネスがあり、パーフェクトに近いといえる年。控えめな風味は、特にレモン、グレープフルーツ、有核果実とエレガントなオークを反映しています。中盤の味わいは柔らかく、余韻に程よい酸味がバランスをとっています。  James Halliday 95 Points  This is all about crafting elegance and balance, length a by-product of those two elements. It stakes its case without fanfare, just stone fruit and cashew with a garland of citrussy acidity, the finish fresh.  Vintage Notes: After a winter of moderate rain and temperatures the vines moved steadily to flowering some 4-5 days earlier than average. Rainfall throughout the growing season was lower than average and there were no extended heat events. The ripening period resulted in the grapes maturing smoothly to sugar and flavour ripeness. Harvest was 7-9 days earlier than the average of recent seasons, even with a larger than average crop load. In summary the season has produced ripeness early but with bright fruit flavours, nice structure and good acid balance.  Winemaking: Hand-picked fruit was gently whole-bunch pressed into a tank and settled overnight. It was then transferred into French oak barriques and puncheons (26% New, 13% second use, 15% third use and 46% older) and inoculated with a neutral yeast. From May until late winter the barrels were stirred every two weeks until MLF was completed. For this vintage 40% completed MLF. The wine was left on yeast lees until November when it was transferred to tank to prepare for bottling. The wine was late Dec 2016, 8 months after harvest.

DEXTER MORNINGTON PENINSULA CHARDONNAY デクスター シャルドネ

原産地: モーニングトン ペニンシュラ、

希望小売価格 ¥6,730

750ml, 2016, 13.6%

Sugar 21.0 – 22.4

Brix pH 3.30 to 3.41

Acid 7.4 to 9.0 TA

Harvest date 18th and 26th Feb Clones P58 (60%), I10V5 (41%)

2017 Chardonnay Provenance Award runners up - 2012, 2015, 2016 Dexter Chardonnay

シャルドネ プロヴェナンス アワード 2012 / 2015 / 2016

2016年 シャルドネ ワインチャレンジ 優勝。

シトラス フルーツ、中でもグレープフルーツとレモン。ネクタリン、 ほんのりクレーム・ブリュレのアロマ。一つ前のヴィンテージともよく似た味わいで、2016年もエレガントさとフィネスがあり、パーフェクトに近いといえる年。控えめな風味は、特にレモン、グレープフルーツ、有核果実とエレガントなオークを反映しています。中盤の味わいは柔らかく、余韻に程よい酸味がバランスをとっています。

James Halliday 95 Points

This is all about crafting elegance and balance, length a by-product of those two elements. It stakes its case without fanfare, just stone fruit and cashew with a garland of citrussy acidity, the finish fresh.

Vintage Notes: After a winter of moderate rain and temperatures the vines moved steadily to flowering some 4-5 days earlier than average. Rainfall throughout the growing season was lower than average and there were no extended heat events. The ripening period resulted in the grapes maturing smoothly to sugar and flavour ripeness. Harvest was 7-9 days earlier than the average of recent seasons, even with a larger than average crop load. In summary the season has produced ripeness early but with bright fruit flavours, nice structure and good acid balance.

Winemaking: Hand-picked fruit was gently whole-bunch pressed into a tank and settled overnight. It was then transferred into French oak barriques and puncheons (26% New, 13% second use, 15% third use and 46% older) and inoculated with a neutral yeast. From May until late winter the barrels were stirred every two weeks until MLF was completed. For this vintage 40% completed MLF. The wine was left on yeast lees until November when it was transferred to tank to prepare for bottling. The wine was late Dec 2016, 8 months after harvest.

 
DEXTER PINOT NOIR  デクスター ピノ ノワール     原産地: モーニングトン ペニンシュラ、   希望小売価格 ¥7,760   750ml, 2016, 13.8%   ブラックベリーやプラムのダークフルーツ、背後にドライハーブやスパイスを感じるアロマ。複雑な風味はブラックベリー、プラム、スパイス、少しオーク。始めはソフトに、味わいの中盤で果実の甘さと心地よいテクスチャー、フィニッシュは長く酸味と細かいタンニンがバランスしています。  James Halliday 95 points  Bright, clear crimson is a subterfuge for a pinot with well above average weight, intensity and length. It is spicy, it is savoury, it is complex, and it has a range of berry and plum fruit, all of it a clear expression of pinot.  Analysis at Harvest Sugar 22.7 – 23.7 Brix pH 3.46 to 3.63 Acid 5.25g/l to 6.7g/l TA Harvest date 28th Feb, 1st and 3rd March  Clones MV6 (43%) D5V12 (42%) D2V5 (15%)  Vintage Notes: After a winter of moderate rain and temperatures the vines moved steadily to flowering some 4-5 days earlier than average. Rainfall throughout the growing season was lower than average and there were no extended heat events. The ripening period resulted in the grapes maturing smoothly to sugar and flavour ripeness. Harvest was 7-9 days earlier than the average of recent seasons, even with a larger than average crop load. In summary the season has produced ripeness early but with bright fruit flavours, nice structure and good acid balance.  Winemaking: Hand-picked fruit was destemmed without crushing and elevated into small open fermenters. The must was left un-inoculated for 2-3 days and when fermentation was observed cultured yeast was added. There were no whole bunches used this vintage. Fermentation temperatures peaked at around 32°C and during fermentation the cap was plunged up to 2 times per day. 2-3 days after fermentation was complete, the must was gently pressed and transferred into French Oak bariques and puncheons (23% New, 27% second use and the remainder older) where MLF occurred before winter. The wine was racked once in the spring and put back to the same barrels for further ageing. It was bottled late December 2016, 8 months after harvest.

DEXTER PINOT NOIR
デクスター ピノ ノワール

原産地: モーニングトン ペニンシュラ、

希望小売価格 ¥7,760

750ml, 2016, 13.8%

ブラックベリーやプラムのダークフルーツ、背後にドライハーブやスパイスを感じるアロマ。複雑な風味はブラックベリー、プラム、スパイス、少しオーク。始めはソフトに、味わいの中盤で果実の甘さと心地よいテクスチャー、フィニッシュは長く酸味と細かいタンニンがバランスしています。

James Halliday 95 points

Bright, clear crimson is a subterfuge for a pinot with well above average weight, intensity and length. It is spicy, it is savoury, it is complex, and it has a range of berry and plum fruit, all of it a clear expression of pinot.

Analysis at Harvest Sugar 22.7 – 23.7 Brix pH 3.46 to 3.63 Acid 5.25g/l to 6.7g/l TA Harvest date 28th Feb, 1st and 3rd March

Clones MV6 (43%) D5V12 (42%) D2V5 (15%)

Vintage Notes: After a winter of moderate rain and temperatures the vines moved steadily to flowering some 4-5 days earlier than average. Rainfall throughout the growing season was lower than average and there were no extended heat events. The ripening period resulted in the grapes maturing smoothly to sugar and flavour ripeness. Harvest was 7-9 days earlier than the average of recent seasons, even with a larger than average crop load. In summary the season has produced ripeness early but with bright fruit flavours, nice structure and good acid balance.

Winemaking: Hand-picked fruit was destemmed without crushing and elevated into small open fermenters. The must was left un-inoculated for 2-3 days and when fermentation was observed cultured yeast was added. There were no whole bunches used this vintage. Fermentation temperatures peaked at around 32°C and during fermentation the cap was plunged up to 2 times per day. 2-3 days after fermentation was complete, the must was gently pressed and transferred into French Oak bariques and puncheons (23% New, 27% second use and the remainder older) where MLF occurred before winter. The wine was racked once in the spring and put back to the same barrels for further ageing. It was bottled late December 2016, 8 months after harvest.

 
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