"Whenever I see the name Ray Monde (the vineyard) I always want to push the names together to make a plain old ‘Raymond’ to match up with ‘Doug’s’ in the Joshua Cooper naming stakes. This cuvee always sounds like the posher one you need to fake in a French accent. Which fits, of course. The vineyard is sustainably, regeneratively farmed and by all conversations a remarkable place and site.
Such charm and ease here. In the parlance of spin bowling, flight and guile. Lofty, fragrant perfume of rose petals, old spice cupboard, kirsch and warm pebbles. The palate is ethereal, feels kind of transparent but the haul of fine, lacy tannins and lingering cherry juice and brown spice flavours layer in perfectly, long and with assertion. It’s a wine for contemplating and taking slow, has the sense of high pedigree that sits you back a bit from wolfing it down. Texture, beauty, joy, all wrapped up in a red liquid. A compelling release – one of Australia’s best pinot noirs." 96pts MIKE BENNIE, www.winefront.com.au
Viticulture: Lutte raisonee/sustainable, no synthetic fungicides or herbicides.
The Ray-Monde Vineyard was established in 1988 by the Lakey family, in South Gisborne at 400m above sea level on the Southern edge of the Macedon Ranges GI, to which it once belonged. The gently North-East facing 5ha of Pinot Noir form a small part of the 230ha grazing farm now managed by John and Tristia Lakey, on which sheep, cattle, chicken and more are reared, with an emphasis on sustainable grazing and re-vegetation. Like Captains Creek, this is another true mixed farm, and I’m privileged to be able to purchase fruit.
The vineyard is unique for the area, being planted gravelly ironstone and basaltic clay soils, with very little top soil and a huge amount of “Bluestone” rock just below the surface. This lean soil together with vine age results in incredibly concentrated grapes, with thick skins and ripe stems even at low sugar levels. Typically, ripening occurs around a week earlier than Doug’s Vineyard.
Once hand harvested in the cool of morning, with careful sorting in the vineyard, 100% was transferred as whole cluster to open fermenters. The must was then allowed to soak 4-5 days at its cool ambient temperature until fermentation commenced. There after the grapes were gently extracted by a combination of pumping over and pigage by foot.
The wine then pressed after a total of three weeks on skins and transferred to a single new (Laurent “Magic Cask” thick stave, blonde toast) one one year old Stockinger 300l and three old (6-10yo) oak Burgundian piece for lees aging for 12 months. Followed by four months in stainless steel onfine lees, before racking and bottling, unfined and unfiltered. The only addition to the wine is a small dose of sulphur.
Bright garnet. Ray-Monde is filled with the aromas and flavours of black cherry, kirsch, violet, spice, sweet damp earth and peat. Medium bodied with long, fine, silky tannin it is a very “gourmand” wine.
Approachable in youth due to the beautiful balance, the tannic presence and quality suggest it should also age gracefully, gaining additional complexity along the journey.
"...A compelling release – one of Australia’s best pinot noirs." 96pts MIKE BENNIE, www.winefron..
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