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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, Dave Brookes, Halliday Wine Companion
“A lifted, perfumed pinot noir from the Deitos vineyard in Manjimup; 30% whole bunch. Vibrant wild strawberry, raspberry and dark plum fruits are cut with hints of exotic spice, stewed rhubarb, dried meats, purple florals, twiggy bits and earth. Packed with pure, juicy dark and red fruits with a vivid, juicy line of acid that gets the saliva working overtime.”
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, Dave Brookes, Halliday Wine Companion
“A lifted, perfumed pinot noir from the Deitos vineyard in Manjimup; 30% whole bunch. Vibrant wild strawberry, raspberry and dark plum fruits are cut with hints of exotic spice, stewed rhubarb, dried meats, purple florals, twiggy bits and earth. Packed with pure, juicy dark and red fruits with a vivid, juicy line of acid that gets the saliva working overtime.”