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A vibrant crimson hue precedes a rich aroma of ripe cherries, a dash of spice, a hint of chocolate and some lovely savory elements in the background which will develop to a characteristic Pinot bouquet with age. The lush mid palate is tempered by some perfectly judged savory fine grained tannins to a beautifully seamless, balanced wine.
A relatively early, trouble fee vintage, that allowed all varieties to reach perfect ripeness. The Pinot Noir was all picked between the 9th to the 10th March over a range of 24.3 to 24.6 brix and an average acidity of 7.0 g/L and yield of 4 tonne per hectare. Fruit flavours were verging from red to black cherry.
Half the fruit was handpicked and conveyed to closed fermenters as whole bunches to facilitate carbonic maceration followed by an indigenous yeast fermentation while the other half of the blend was crushed and fermented in a more conventional manner. Pressed after a 10 days the wine was racked to 1-5 year old oak barrel. 10% new oak was used.
After the malolactic fermentation in June half the wine was racked and sulphured while the balance was just sulphured. Another 7 months in oak, before assessment and blending in late January and simply cross flow filtered before bottling.