For several years I had been following a vineyard and producer located just outside Daylesford, intrigued by its small size and the fact that it was planted to Italian varieties, an anomaly for the Macedon region. In addition to the elevated cool-climate location, I was excited about the fact that Mount Franklin Estate was planted on 500,000-year-old volcanic soils. After several years of asking, the owners Julie & Peter relented in 2021 in selling me some fruit, and I was beyond thrilled with the result.
Fruit was hand-picked and de-stemmed back at the winery. Fermentation took 13 days with daily plunging of the skins to promote colour and tannin. Pressing was performed once fermentation was complete, then the wine went into a one-year-old 750L Slavonian oak cask. After malolactic fermentation was completed, the wine was racked and returned twice before bottling in January 2023.
Dolcetto is a variety found almost exclusively in the Piedmont region of north-western Italy and is commonly the first red variety to be harvested each year. Perhaps a bit unfairly, the wine it produces is often consumed while waiting for your Nebbiolo to be ready, thanks to its lightness and freshness in youth. There is some conjecture about the origin of the name dolcetto, that though commonly assumed to mean '“little sweet” (which many people incorrectly think means the wine will be sweet), it actually refers to the hills where it is grown.
For several years I had been following a vineyard and producer located just outside Daylesford, intrigued by its small size and the fact that it was planted to Italian varieties, an anomaly for the Macedon region. In addition to the elevated cool-climate location, I was excited about the fact that Mount Franklin Estate was planted on 500,000-year-old volcanic soils. After several years of asking, the owners Julie & Peter relented in 2021 in selling me some fruit, and I was beyond thrilled with the result.
Fruit was hand-picked and de-stemmed back at the winery. Fermentation took 13 days with daily plunging of the skins to promote colour and tannin. Pressing was performed once fermentation was complete, then the wine went into a one-year-old 750L Slavonian oak cask. After malolactic fermentation was completed, the wine was racked and returned twice before bottling in January 2023.
Dolcetto is a variety found almost exclusively in the Piedmont region of north-western Italy and is commonly the first red variety to be harvested each year. Perhaps a bit unfairly, the wine it produces is often consumed while waiting for your Nebbiolo to be ready, thanks to its lightness and freshness in youth. There is some conjecture about the origin of the name dolcetto, that though commonly assumed to mean '“little sweet” (which many people incorrectly think means the wine will be sweet), it actually refers to the hills where it is grown.
Jane Faulkner - Wine Companion
”It has the brightness of fruit, the chalky acidity and feathery tannins of the variety, with a pleasing savoury edge. There's also juicy black cherries, wood spice and a hint of chinotto in the mix. Nice drinking here.” 92 points
Bronze Medal - Australian Alternative Varieties Wine Show 2024
