The fruit for this wine was sourced mainly from our newest vineyard (10 years old) with a small contribution from the oldest vines in our home block (20 years). A range of clones (114, 666 and 667) were harvested on 1st and 5th April 2017 at 22.7 Brix.
In the winery, fruit was destemmed only and spent 15 days fermenting on skins prior to pressing. Gentle hand plunging and a cool ferment extracted fine tannins and ripe primary fruit flavours. Oak influence was added by way of a French oak fan in the tank. The wine was fined with a yeast-based product and bottled on 9 Feb 2018.
Residual sugar : less than 1 g/l Titratable acidity 5.8 g/l pH 3.52 Alcohol 13%
Good depth of garnet colour. The nose shows lifted primary red fruits of raspberry and cherry, culinary spices, earthy notes and quality cedar tones. The palate is mid-weighted with ripe fruit flavours , fine drying tannins and good balance.
This is a mid-weight, fruity Pinot Noir which is very approachable as a young wine but will also repay cellaring for 2-3 years. It is suitable for vegetarian and vegans.