Little Reddie Maceration 2025

Little Reddie Maceration is a skin-fermented white of Pinot Gris and Riesling from Mount Alexander in Bendigo.

First release, and it comes from familiar ground: the Dash Farm vineyard on the western slopes of Leanganook, 475 metres up on quartz and feldspar sand. Those vines went in during the late 1990s and are pushing thirty, which shows in the concentration. Pat Underwood left the fruit hanging a little longer to build phenolic ripeness and fruit generosity, then destemmed 70 per cent Pinot Gris and 30 per cent Riesling together into a 3700-litre cement tank for four weeks on skins. Cofermenting, he says, buys complexity in perfume, acid and phenolics. The wine was drained off skins without pressing, spent a short while in oak puncheons and finished in stainless steel.

Layered perfume, orchard fruit turned slightly savoury, and tannin so fine it reads as texture more than grip. Drink it at 12 to 14 degrees, cool but not cold, with charcuterie, roast chicken thighs or a dish of white beans and rosemary.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.