Lots of factors make working with Gippsland fruit interesting, and this year was no exception. This year we had shorter skin contact times than usual, mostly due to the very intense nature of the fruit tannins.
The fruit was destemed and crushed but it became increasingly evident that the phenolic structure of the fruit was delicate and the downside risk of extracting greener tannins had to managed. As usual the ferments were allowed to begin naturally but we made more effort this year to work the skins whilst trying to keep the ferment temperatures low. This had the desired effect and minimal green tannins were extracted and the ripe tannins we did extract were fine grained and grippy. Again, we were forced to deviate from our preferred approach and the wine was racked on multiple occasions prior to filtration and bottling. This year we bottled a small amount without any filtration at all. Please contact us, if you are interested in ordering this wine.
- VIC - Other Victorian
Pale ruby with a hint of purple to the color, the 2012 Pinot Noir offers an attractive nose of ripe strawberries and cranberries with touches of lavender, violets and underbrush. Light-bodied and elegantly fruited in the mouth, it is structured by a low level of very finely grained, silky tannins and a crisp backbone of uplifting acid before finishing with great poise. Drink it now to 2017+. 90+ Points Lisa Perrotti-Brown, Wine Advocate #201
Winery Tasting Notes
Bright ruby with a light purply/watermelon coloured hue
Lifted aromas of pomegranate, red cherries, roses and turkish delight mingle with exotic foresty notes of cinnamon and bracken.
On the palate it becomes plain how young this wine is. Tannins and acid are tightly wound together and the finish is firm and grippy. There are also citrus peel notes and other darker fruits present, but the wine needs time to unfurl and soften.