Welcome to John and Simon Denton’s Vineyard. Our vineyard, located in the Yarra Valley, is on a fabulous site with great aspect for grapes and with wonderful views of the whole valley. View Hill is an isolated hill in the middle of the Yarra Valley on the north side of the Yarra River. It exists because it is a granite ‘plug’ from the late Devonian Age [370 million years ago], sitting above the surrounding softer sandstones and siltstones of the Valley. James Halliday says of the vineyard, the ‘granite base is most unusual in the Yarra Valley, and together with the natural amphitheatre that the plug created, has consistently produced exceptional grapes.’
We love the valley because it feels like a valley with a real sense of containment unlike say much of the Hunter Valley and most other grape growing areas.
Set on 60 hectares of land (150 acres) the vineyard covers 32 hectares (80 acres) planted in three stages between 1997 and 2004.
The idiosyncratic image on the wine label comes from a painting created in 1886 called Sympathy by a great, great [great] uncle, Charles Douglas Richardson. Whilst our second label is called Dead Mouse Shed Wine for our premium label it is merely DM Denton View Hill. Our winemakers are four of the leading young winemakers in Victoria who each make one wine for our DM label.
Our Pinot Noir comes from close planted MV6 clone planted at the top of the hill on a north-east facing slope. Cropping is at 5 tonnes per hectare.
Solid red with purple edges, it’s sappy and earthy on the nose with lovely dense cherry fruit & layers of spice. Tannins add to a chewy texture with good length. Will still get better. Drink with roast duck legs and braised purple cabbage.
Our Chardonnay comes from close planted gin gin clone planted at the top of the hill on an east to north- east facing slope. Cropping is at 5 tonnes per hectare.
Lemony with crisp acidity, stone fruits and elegance. A touch of mealyness adds complexity with excellent texture and length. Drink with smoked trout salad.
Our Shiraz comes from PT23 clone planted on the warm north-west facing slopes of the hill. Cropping is at 7 tonnes per hectare.
Crimson and purple this has a fragrant lifted nose with dried herbs, spice and undergrowth. The palate is medium bodied with black cherry fruit, fine tannin, spicy notes and it keeps going. Drink with a scotch fillet steak sandwich.
Our Cabernet Sauvignon comes from LC10 clone planted on warm northwest facing slopes of the hill. Cropping is at 7 tonnes per hectare.
Bright purple, red cedar, tobacco and spice on the nose. Black and red fruits on the palate with excellent structure from supple tannins and lovely palate weight. Long finish. Drink with Grilled lamb cutlets.
We are also releasing some of our Dead Mouse Shed Wine 2013 Series made by Luke Lambert. These are the 2013 Pinot Noirs and Cabernet Franc. We decided to do a little experiment with the Dead Mouse Pinot this year. We split the production in half and added sulphur to half and left the other half natural or ‘No Additions’. Other than this difference everything else was the same – vineyard site, winemaking, winemaker etc. See what you think!
Fresh and bright in the glass and on the nose. (A little lighter than the other one?) Some dried herb and strawberry on the nose and very alive. Strawberry and red fruits on the palate with touch of sourness with a creamy texture and lovely length. Drink with some prosciutto and sourdough bread.Place Order
Bright blueberry / purple colour, lifted aromatics with bright acid and good structure. Mainly red fruits with a little black fruit and spice coming through,the palate weight gives a lovely balance of fruit and freshness. Drink with Japanese Beef Curry.Place Order
Fresh and bright in the glass. Earthy, mushroomy and savoury characters on the nose with good structure and more dense cherry fruit. Chewy texture and some nice tannins to finish. Drink with Stracci pasta with mushrooms and herbs.Place Order
Slightly cloudy with a pale yellow/green colour this wine has a distinct savoury, mineral nose with hints of grapefruit. On the palate it’s full of citrus including lemon, lime and grapefruit with bright acid and a lovely creamy savoury finish. Drink with some baked hapuka, tofu and yuzu miso.Place Order
Left to right: Barney Flanders, Luke Lambert,
Mac Forbes (missing), Bill Downie