Our Pinot noir is exclusively hand-picked, then divided up in various fermentation treatments, to give complexity to the final wine. These treatments include whole bunch fermentation, carbonic maceration and standard open fermentations.
All of our Pinot noir was wild fermented to ensure full expression of our unique “Terroir” and hand-plunged three times a day to extract all of the potential colour and flavour locked up in the grape skins. Most of the batches were then left on their skins post-fermentation to extract tannin and then pressed off to tank.
The wine was matured in oak barrels with 40% new French oak adding further complexity and tannin structure before being bottled without filtration.
- VIC - Other Victorian
Wild yeast open-fermented, then matured in French oak (40% new). Moderately full colour; overall a savoury expression of pinot noir, plum fruit with spice and forest floor interlinked with that fruit; makes a positively masculine expression, leaving no argument about the need for food, when it will come into its own.
Rating 92 - Drink by 2018, James Halliday, Australian Wine Companion (MAR/2014)
Winery Tasting Notes
The 2012 Pinot noir has layers of flavour and complexity.
The colour is a deep red, with hints of purple
The nose shows alluring black cherry and plum characters.
The palate again shows these sweet fruit characters with layers of spice, mushroom and interesting tarry characters from the barrels. The finish is long and intense.
Try with classic Pinot accompaniments like duck and other rich, gamey meats.
Cellaring potential of this wine will reward careful storage for up to fifteen years