Winemaking notes

The fruit for this wine was sourced from all three of our organic-certified vineyards in Brightwater: 60% from our most recently planted block (clone 777), 23% from our oldest vines in the River Terrace vineyard (mixed Dijon clones) and the remainder from the vineyard adjacent to the winery (clone 10/5).  The fruit was hand harvested between 4 April 2015 and 4 May 2015 at an average Brix of 22.8. SCAN OF P NOIR FRONT LABEL

In the winery, fruit was completely destemmed with minimal crushing then fermented with cultured yeasts and hand plunged for the duration. Total time on skins was 20 days.

Once pressed off skins, the wine was matured for 13 months in French oak: one-third of these barrels were one year old, one-third were two years old, and the remainder were older and largely inert. Malolactic fermentation took place at this time.

The wine was filtered and bottled on 29 June 2016 in our new-look Brightside label!  No finings were used.

Wine analysis

Residual sugar : less than 1 g/l  Titratable acidity 5.62 g/l  pH 3.5  Alcohol 13.53%

Tasting notes

The wine has a bright garnet hue with good depth. On the nose there are lifted aromas of red fruits (raspberry and cherry) and culinary spices, with some earthy notes and quality cedar tones. The palate has a full, soft entry with ripe fruit flavours, subtle oak, gentle tannins and good balance.

This is a mid-weight, fruity Pinot Noir which is very approachable as a young wine but also has the structure and potential for some ageing. It is suitable for vegans as no animal-derived finings were used.





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