DCB Wine
Chris Bendle is a boutique Yarra Valley producer of small batch premium Chardonnay and Pinot Noir aiming for excellent value above all.
Read about DCB Wine’s Chardonnay and Pinot Noir below.
DCB website.
DCB Single Vineyard Chardonnay 2018
Vineyard:
E Block, Lone Star Creek Vineyard
Clone: E Block Chardonnay
Bernard Selection 76 & 95, on 101-14 root stock – Vines planted in 2007. Sourced solely from Lone Star Creek Vineyard, Upper Yarra Valley. E Block is planted on red volcanic clay.
Fruit picked on 7 March, 2018
Winemaking:
Winemaker: Chris Bendle
Total crush: 164 dozen – 100% whole bunch pressed to tank, racked after 24 hours to one new demi-muid (600l oak barrel) and the remainder into barrique.
Yeast – Ferment started naturally after approx 7 days and proceeded steadily with daily stirring until dry.
MLF % – Random
Maturation: SO2 added at the end of May and then the wine was left until January when it was racked to tank.
Settled in tank, seeded with bentonite, racked, filtered and bottled.
Vegan friendly: Yes.
12.8% alc/vol; Approx. 7.6 standard drinks
reviews:
Gary walsh, The Wine Front: 91 points.
New wines, and sexy times from Chris Bendle. This is from the Lone Creek Vineyard in Woori Yallock.
Lime, white peach, green olive, almond, subtle vanilla oak. Light in body, delicate and discreet in flavour, subtle and not at all showy, fine acidity and flinty texture with flecks of green through, and while perhaps it lacks length, does charm and drinks very well.
James Halliday, The Wine Companion: 92 points.
A mix of Dijon clones from the Lone Star Creek Vineyard, whole-bunch pressed to tank, thence to one new demi-muid, the remainder wild-fermented in barriques. Complex wine, fruit, oak and acidity all contesting a place in the sun. Works well.
DCB Single Vineyard Pinot Noir 2018
Vineyard:
E Block, Lone Star Creek Vineyard
2018 Chardonnay
Clone: E Block Pinot Noir
MV6 on 101-14 rootstock – Vines planted in 2007 Sourced solely from Lone Star Creek Vineyard, Upper Yarra Valley. E Block is planted on red volcanic clay.
Fruit picked on 11 March, 2018
Winemaking:
Winemaker: Chris Bendle
Total crush: 159 dozen – Left to chill for 24 hours, then destemmed with as many whole berries as possible into fermenter.
Yeast – After 2 days the grapes were innoculated and ferment commenced.
MLF % – 100%
Maturation – The wine was pressed to barrel (15% new) to complete MLF after approx. 3 weeks on skins. No additions were made until SO2 was added at the end of April.
The wine was racked to tank in January, racked again and bottled. No filtering.
Preservatives – SO2 at bottling
Vegan friendly: Yes.
13.5% alc/vol; Approx. 8 standard drinks
reviews:
Gary walsh, The Wine Front: 93 points.
From the Lone Star Creek vineyard in Woori Yallock. I’d like to see winemaker Chris Bendle wearing a sheriff’s outfit.
Cherry, dark raspberry, petrichor, hazelnut and sweet spices. Medium-bodied, supple and flavoursome, lovely spread of powder fine tannin, a juicy cherry and gently earthy flavour, and a cool raspberry finish. Pretty and delicate, but plenty of power through the back end.
James Halliday, The Wine Companion: 94 points.
MV6 from the Lone Star Creek Vineyard, chilled, whole berries, 2 days cold soak, cultured yeast, 3 weeks on skins, pressed to barrel (15% new), 159 dozen made. Fragrant red/purple fruit aromas; very good length and balance. Full-bodied in the context of DCB pinot style.