Nikau Farm is home to Dane, his wife Hannah and their son River. It is an expansive property of about 95 acres in the Baw Baw region of Gippsland, Victoria. The property has 2 small plots (0.75h each) of vines on it, both about 27 years old, which have been farmed organically since they were planted.
With only 490 bottles produced a year, we got a super small allocation of their white and red. The box comes with their apple cider from the other winemaking project which you may know Dane from - Momento Mori.
Tolone 2018, Riesling - Vibrant and fresh, salty notes, calamansi and ginger spice. 48 hours of skin contact with a very light maceration. Cold soak of the whole bunches, then pressed directly to a small stainless tank for a long cool ferment. There it sat for 8 months on full solids without being disturbed at all. Then bottled by hand directly from that tank, It spends a further 18 months in bottle since composing itself. Natural ferment, zero additions, no So2.
Pinot Noir 2019 - textural and round, with red cherries, herbaceous note, and pepper. 100% hand de-stemmed fruit into stainless steel and left to start fermentation on its own. The fermentation was low and slow at relatively low temperatures due to the cool weather. No maceration, no plunging, no movement. After about 6 weeks the wine was pressed back into stainless steel for 10 months before being bottled by gravity directly off of its full lees. Natural ferment, zero additions, no So2.
“My intention is to make the purest expression of the vines and fruit as possible showing the distinct nature of the soils and the environmental influences. This means the wines essentially make themselves (so to speak) with most of the decisions being made in the vineyard to produce exceptional quality fruit.”