The Humis Vineyard is a relative newcomer to the wine scene with vines planted in 2011 on the eastern slopes of the Mount Camel Range in Victoria's Heathcote Region. The winery's 10 acres of Carménère is according to co-owner Hugh Jones, the largest planting in Victoria of the variety and the 2014 vintage is the first.
Hugh says that the wine is made at nearby Mount Burrumboot Estate by Cathy Branson. "Cathy uses very much traditional means, the reds handpicked, crushed, fermented (air born yeasts only) and pressed," he adds further. "They then spend a good 12-14 months on a mix of 33% new to 66% old French Oak. We then try to give them at least six months in the bottle prior to sale."
The wine pours a magnificent crimson red depth of colour with youthful purple hues.
The nose brings forth aromas of raspberry, sour cherry, vanilla,
violet and a graphite edge.
Complex and intriguing indeed.
Complex and intriguing indeed.
The palate gives plenty of character with subtle bitter herbs, goji berries, dark mocha chocolate and florals with some subtle cigar box. It's savoury with a nice hint of
bitterness at the tail end.
Mid-weight wine with fine,
elegant tannin structure and vibrant acid brightness throughout.
Reminded me somewhat of similarities to Grenache with its earthy red berry characters.
An exciting variety and a superb wine.
Source: Winery. ABV: 12.0%. Closure: Screw Cap. Price: $25.00. Rating: 91 Points.
Website: https://www.humisvineyard.com
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