2021 Jilly Wine Co. Milk Bar

VARIETAL: Shiraz, Chardonnay, Uva di Troia
REGION: New England, NSW
VITICULTURE: Organic
WINEMAKER: Jared Dixon

Shiraz from Antonio’s Vineyard in Canowindra. Chardonnay and some of the Uva di Troja from Topper’s Mountain. All grapes hand-picked. Shiraz (~75%) was destemmed to wild ferment on skins seeing gentle daily hand plunging until being pressed off skins at 6 baumé, finishing fermentation in stainless steel. The Chardonnay (20%) was also destemmed before basket pressing to stainless steel, seeing 10 months on lees. The Uva di Troia (5%) was wholebunch pressed to old French oak for wild fermentation and maturation. Unfined, unfiltered.

Jared’s wines are an extension of himself. Each vintage is a culmination of a creative journey and marks a time and a place of creativity and inspiration that can never be reproduced in the same way. Natural yeasts, no fining, and zero additives aside from a small amount of sulphur before going to bottle. New England is unlike any other and much of this is due to the region’s diversity. Ranging from high altitude (1,000m ASL), cool climate vineyards along the spine of the Great Dividing Range, to the lower and warmer sites on the western edges of the New England Tablelands.