Estate Pinot Noir
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- Retail: $40.00 | Member: $32.00
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- Retail: $40.00 | Member: $32.00
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THE WINE
A Pinot Noir with aromas of satsuma plum, raspberries and ripe red cherries. The palate offers a brightness of fruit rolling into softly textured tannins, with a touch of ripe bell pepper. Sweet toasted oak elements add to the generous length.
THE VINTAGE
One of the best, close to perfect vintages in the last 10 years. January was warm with good rainfall setting up the vines with an ideal amount of soil moisture. This was followed by a month of cool and dry conditions, perfect for slow and steady fruit ripening. The cooler conditions and even ripening resulted in producing fine elegant wines.
VITICULTURE + WINEMAKING
Harvested from our ‘G’ Block north facing hillside block, the MV6 clone Pinot Noir is fermented in small batches using open top fermenters. Utilizing cold soak techniques and approximately 10% whole bunch in the fermentation. The wine was matured in a combination of aged French puncheons for a period of 7 - 8 months.
FOOD MATCH
Chargrilled heirloom carrots, chickpeas, dukkah, Romesco sauce, coriander, mint
A Pinot Noir with aromas of satsuma plum, raspberries and ripe red cherries. The palate offers a brightness of fruit rolling into softly textured tannins, with a touch of ripe bell pepper. Sweet toasted oak elements add to the generous length.
THE VINTAGE
One of the best, close to perfect vintages in the last 10 years. January was warm with good rainfall setting up the vines with an ideal amount of soil moisture. This was followed by a month of cool and dry conditions, perfect for slow and steady fruit ripening. The cooler conditions and even ripening resulted in producing fine elegant wines.
VITICULTURE + WINEMAKING
Harvested from our ‘G’ Block north facing hillside block, the MV6 clone Pinot Noir is fermented in small batches using open top fermenters. Utilizing cold soak techniques and approximately 10% whole bunch in the fermentation. The wine was matured in a combination of aged French puncheons for a period of 7 - 8 months.
FOOD MATCH
Chargrilled heirloom carrots, chickpeas, dukkah, Romesco sauce, coriander, mint
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