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TASTING
Bramble, rhubarb, rosemary and spice drawer. Medium bodied with fine-grained tannins.
WINEMAKING NOTES
This Pinot Noir blends clones 777 and D5V12, hand-picked on 23 February, nearly three weeks earlier than usual after a warm season. The D5V12 was lightly destemmed (70%), while the 777 remained 30% whole bunch. Fermentation ran for 13 days with gentle pumpovers before soft pressing. After spontaneous malolactic fermentation in tank, the wine was transferred with fine lees to French oak barriques (25% new). It remained unsulphured for four months to encourage natural tannin integration, then matured for 10 months on light lees with monthly stirring.
REVIEWS
92 points, Ken Gargett, Wine Pilot
“The nose reveals notes of spices, florals, cherries, herbs and red fruits. Lifted aromas persist and the wine has both focus and energy. There is juicy acidity running through to sleek tannins and the wine is of medium length. Enjoy this for the next four to six years.”
TASTING
Bramble, rhubarb, rosemary and spice drawer. Medium bodied with fine-grained tannins.
WINEMAKING NOTES
This Pinot Noir blends clones 777 and D5V12, hand-picked on 23 February, nearly three weeks earlier than usual after a warm season. The D5V12 was lightly destemmed (70%), while the 777 remained 30% whole bunch. Fermentation ran for 13 days with gentle pumpovers before soft pressing. After spontaneous malolactic fermentation in tank, the wine was transferred with fine lees to French oak barriques (25% new). It remained unsulphured for four months to encourage natural tannin integration, then matured for 10 months on light lees with monthly stirring.
REVIEWS
92 points, Ken Gargett, Wine Pilot
“The nose reveals notes of spices, florals, cherries, herbs and red fruits. Lifted aromas persist and the wine has both focus and energy. There is juicy acidity running through to sleek tannins and the wine is of medium length. Enjoy this for the next four to six years.”