2018 Malbec

A thrilling, textured, juicy sarsaparilla and blood plum blast, profoundly underpinned with layer upon layer of red fruit umami, velvet cake, dark chocolate, cinnamon, cardamon and clove. An intrinsically robust wine that’s absolutely driven by perfectly ripened fruit and sprightly tannin — a delight to drink, balanced, complex, and oh so long.Australia’s leading cult wine was created by American biologist Will Berliner, on the wild and isolated southwestern corner of Australia in a biodiversity paradise.

The one-hectare vineyard was planted in 2005, and has never been cultivated nor chemically sprayed. It is close-planted, own-rooted and non-irrigated, and has been farmed using biodynamic principles from inception. The vineyard benefits from the presence of well-drained ironstone gravel soils, and a supremely untainted natural environment within sound of the Indian Ocean.

Speaking of the Cloudburst ethos, owner and vigneron Will says “Our practice of
careful observation begins in the vineyard and continues in the winery. We work with nature and offer only minimal interference in natural processes. The whole farm is an integrated, living system, with its foundation in the soil. It is an exceptionally isolated and pristine place, unmarred in any way. The grapes have nothing standing in the way of their full expression.”

As Phylloxera is not a threat in the region, Cloudburst vines are planted on their own rootstocks, accentuating both the varietal expression and sense of place. Planted with Chardonnay, Cabernet Sauvignon and a tiny amount of Malbec, Will hand tends the vines, as well as hand weeds - never using chemicals or machines. The vineyard has never been irrigated, it’s entirely dry grown and is neither cultivated nor tilled. Trellising utilises vertical shoot positioning with a very low cordon. All of the estate work is not only done by hand, but largely by Will alone - embodying artisanal focus, true craftsmanship and the estate’s deserved cult status and reputation.

Winemaking
Red grapes are hand-picked, hand-sorted, de-stemmed, crushed and hand-carried into open fermenters. Punch downs are also by hand. After fermentation, there is no extended maceration. Wine is pressed directly into barrel where it spontaneously and naturally undergoes malolactic fermentation, after which it receives a minimal dose of sulphur.