Halliday Pennon Hill Pinot Noir Vertical 3 Pack

Price: $100.00

Wine Club 10% Price: $90.00
Wine Club 15% Price: $85.00
Wine Club 20% Price: $80.00

Vertical Pennon Hill Pinot Noir 3 pack 

1x 2014 Pennon Hill Pinot Noir – 96 points.

1 x 2015 Pennon Hill Pinot Noir – 94 points

1 x 2016 Pennon Hill Pinot Noir – (new release)

 

 

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Product Description

2016 Pennon Hill Pinot Noir

Made from hand-harvested batches of Pinot Noir grapes predominantly located in our cooler Main Ridge and Red Hill vineyards, with 25% coming from our Tuerong vineyard. Multiple clones including MV6, 114, 115, 777, D4V2 and D5V12 make up the blend. The grapes were de-stemmed into 2T open fermenters followed by a short cold maceration period of between 3 and 5 days before the onset of wild fermentation. 5% of the blend underwent carbonic maceration for 2 weeks before being destemmed and then fermented on skins to dryness. At the completion of primary fermentation, the grapes were pressed and the wine transferred to French oak barriques and Puncheons (27% new) for natural malo-lactic fermentation. Average skin contact time was 17 days. Barrel maturation was for 9 months.

2015 Pennon Hill Pinot Noir

Made from batches of Pinot Noir grapes hand-harvested from across our Mornington vineyards. Multiple clones including MV6, 114, 115, 777 and D5V12 make up the blend. The grapes were de-stemmed into 2T open fermenters followed by a short cold maceration period of between 3 and 5 days before the onset of wild fermentation. At the completion of primary fermentation, the grapes were pressed and the wine transferred to French oak barriques (26% new) for natural malo-lactic fermentation followed by maturation for 10 months.

2014 Pennon Hill Pinot Noir

Made from batches of Pinot Noir grapes hand-harvested from across our Mornington vineyards. Multiple clones including MV6, 114, 115 and D5V12 make up the blend. The grapes were de-stemmed into 2T open fermenters followed by a short cold maceration period of between 3 and 5 days. Some batches underwent wild fermentation and others were inoculated with RC212 yeast. At the completion of primary fermentation, the grapes were pressed and the wine transferred to French oak barriques (26% new) for natural malo-lactic fermentation followed by maturation for 11 months.

Additional Information

Wine Year

2016

Cellaring

3-5 Years

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