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‘Red currants, blueberry, sour cherry, cranberry and dried strawberry combine with florals, dried herbs, spice, and earthy forest-floor qualities.
On the palate, generous juicy red fruits meld with bramble and earth. A tickle of whole bunch enhances the aromatics and provides some savoury drive. French oak plays a lovely supportive role adding to the structure and flavour profile by way of mocha notes. An approachable Pinot Noir with excellent varietal and regional expression typical of the 2019 vintage.’
Simon Black, Winemaker
89
Points
89Points
James Haliday, 2021
| 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. 7% of the blend underwent ‘Montalto-style’ whole-bunch fermentation; this technique involves loading whole bunches into a 2T open-fermenter and allowing them to undergo 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary wild fermentation is completed. At the completion of primary fermentation, the grapes were pressed and the wine transferred to French oak barriques and Puncheons (26% new) for natural malo-lactic fermentation. Average skin contact time was 17 days. Barrel maturation was for 9 months. | |
| Harvest Date | March 2019 |
|---|---|
| pH | 3.51pH |
| TA | 6.15g/L |
| Alcohol | 13.7%% |
| Residual Sugar | <1 |
| Cases produced | N/A |
2
GOLD
96
Points