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“Cherry red with purple hues. An intensely aromatic wine with incredible complexity. Lots of blue and red fruit together with ferrous, earth and graphite characters. The fruit is sweet upfront and then a savoury line carries you through to the finish. It’s structured, energetic and compelling.”
Simon Black, winemaker
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TROPHY
96
Points
Trophy - 2019 Asian Pinot Noir Masters
96Points
This has a supple and succulent feel with bright red cherries, presented in wildly fragrant and sappy mode. The palate is elegant and focused, showing good depth and detail and fresh acidity, too. Drink or hold. Screw cap.
Nick Stock and James Suckling, 2019
| Located in the warmer Merricks sub-region at an elevation of 55 metres above sea level, with grey loam over clay soil. Arguably the most even performer in the portfolio with hallmark blue fruit characteristics and a sensuous tannin profile. At low elevation and relatively inland, our Merricks site would be warmer if not for the cooler influence of southerly sea breezes off Western Port Bay. Consistency is a feature of this vineyard, performing well in the warm and cool years. Small hand-picking crates were used followed by sorting and destemming and an extended period of pre ferment soak (7 days) before wild fermentation. Always a generous and sensuous wine and this year it shows wonderful complexity and drive. 2 tonne open fermenters were used. Ferment temperatures were allowed to peak at 32 degrees Celsius. A post ferment maceration of 6 days followed before pressing. 36% of the blend underwent 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary wild fermentation was completed. The wine was lightly racked to French oak Puncheons (36% new) for natural malolactic fermentation and 11 months maturation. | |
| Harvest Date | 27 & 28 March, 2017 |
|---|---|
| pH | 3.48pH |
| TA | 5.85g/L |
| Alcohol | 13.2% |
| Residual Sugar | Dry |
| Cases produced | 395 six bottle cases |
1
TROPHY
2
GOLD