Technical Analysis
The crafting of this Pinot is an interpretation of the elements that are unique to a specific piece of soil, reflecting harmony, balance and a sense of grace.
Tasting note
Bright, vinous and laser-like purity throughout the body of the wine envelopes a core of cranberry and ripe, fresh cherry fruit. Dry, taught and suedey textured tannins provide a canvass for this Burgundian expression
Vinification details
Bunches were destemmed with 70% crushing after being hand sorted on a sorting table. The mash was cold soaked for 4 days to maximise colour extraction. Fermentation was in open top fermenters and spontaneously fermented. The skin cap was gently punched down daily into the juice to control heat distribution and tannin – flavour extraction. After primary fermentation (18 days average) was completed, the mash was pressed in a small stainless steel basket press. Secondary malo-lactic fermentation was completed in 300Li and 228Li French coopered casks.
AWARDS
Tim Atkin MW: 95 pts
Technical Analysis
The crafting of this Pinot is an interpretation of the elements that are unique to a specific piece of soil, reflecting harmony, balance and a sense of grace.
Tasting note
Bright, vinous and laser-like purity throughout the body of the wine envelopes a core of cranberry and ripe, fresh cherry fruit. Dry, taught and suedey textured tannins provide a canvass for this Burgundian expression
Vinification details
Bunches were destemmed with 70% crushing after being hand sorted on a sorting table. The mash was cold soaked for 3 days to maximise colour extraction. Fermentation was in open top fermenters with clone 667 and 777 spontaneously fermented and clone 115 inoculated with a commercial yeast strain. The skin cap was gently punched down daily into the juice to control heat distribution and tannin – flavour extraction. After primary fermentation (20 days average) was completed, the mash was pressed in a basket press. Secondary malo-lactic fermentation was completed in 300L and 225L French coopered casks.
AWARDS
Platter: 94 pts
Technical Analysis
The crafting of this Pinot is an interpretation of the elements that are unique to a specific piece of soil, reflecting harmony, balance and a sense of grace.
Tasting note
From Pinot grown in the cool Elgin Valley on a combination of deep, red clay soils and shales interspersed with ferrous-rich gravel. Although the wine is approachable in its primary stage of fresh cherry and red berry components, it will age for at least 10 years under optimal conditions where the primary fruit flavours will evolve into tertiary forest floor, truffle, earthy and savoury characteristics that are typical in great French Burgundy examples.
Vinification details
Bunches were destemmed with partial crushing after being hand sorted on a sorting table. The mash was cold soaked for four days to maximise colour extraction. Fermentation was in open top fermenters with clone 777 spontaneously fermented while clone 667 was inoculated with a commercial yeast strain. The skin cap was gently punched down daily into the juice to control heat distribution and tannin-flavour extraction. After primary fermentation was completed, the mash was pressed in a basket press. Secondary malolactic fermentation was completed in two 300L andย 225L French coopered barrels.
Technical Analysis
The crafting of this Pinot is an interpretation of the elements that are unique to a specific piece of soil, reflecting harmony, balance and a sense of grace.
Tasting note
From Pinot grown in the cool Elgin Valley on a combination of deep, red clay soils and shales interspersed with ferrous-rich gravel. Although the wine is approachable in its primary stage of fresh cherry and red berry components, it will age for at least 10 years under optimal conditions where the primary fruit flavours will evolve into tertiary forest floor, truffle, earthy and savoury characteristics that are typical in great French Burgundy examples.
Vinification details
Bunches were destemmed with partial crushing after being hand sorted on a sorting table. The mash was cold soaked overnight to maximise colour extraction. Fermentation was in open top fermenters with clone 777 spontaneously fermented while clone 667 was inoculated with a commercial yeast strain. The skin cap was gently punched down daily into the juice to control heat distribution and tannin-flavour extraction. After primary fermentation was completed, the mash was pressed in a basket press. Secondary malolactic fermentation was completed in one 300L and the other in a 225L French coopered barrel.
