Technical Analysis
The fruit for Trentham Estate's Pinot Noir is picked from their best vineyard: the grapes ripened slowly and evenly to result in great fruit quality.
Tasting note
Sweet plum and cherry spice aromas; red berry fruits carry to the palate with some very subtle spicy French oak, finishing with soft, chalky tannins.
Vintage conditions
The 2022 vintage was another great season following the ideal 2021. The season featured warm, mild weather which was ideal for the vineyards, but the harvest was delayed by a large rain event on Australia Day.
The vintage has produced beautiful wines with deep coloured, full flavoured reds.
Vinification details
The grapes were de-stemmed and pumped through a chiller into the fermentation vessel at 5⁰C and cold soaked for 36 hours before yeast was added. Cold soaking is a winemaking technique used to increase the red berry characters in the wine. After the addition of yeast, the wine was fermented on skins for 5 days before pressing out. A portion of the wine was matured in French oak before blending and bottling.
Technical Analysis
The fruit for Trentham Estate's Pinot Noir is picked from their best vineyard: the grapes ripened slowly and evenly to result in great fruit quality.
Tasting note
Sweet plum and cherry spice aromas; red berry fruits carry to the palate with some very subtle spicy French oak, finishing with soft, chalky tannins
Vintage conditions
2021 has been one of the best vintages we’ve had, with very mild weather, little rain and average to good crops, and the wines produced from it look great with their fruit flavours beautiful and intense. The overall season has offered splendid results in the tank and barrel. A very exciting harvest.
Vinification details
The grapes were de-stemmed and pumped through a chiller into the fermentation vessel at 5⁰C and cold soaked for 36 hours before yeast was added. Cold soaking is a winemaking technique used to increase the red berry characters in the wine. After the addition of yeast, the wine was fermented on skins for 5 days before pressing out. A portion of the wine was matured in French oak before blending and bottling.
Technical Analysis
The fruit for Trentham Estate's Pinot Noir is picked from their best vineyard: the grapes ripened slowly and evenly to result in great fruit quality.
Tasting note
Sweet strawberry and cherry spice aromas; red berry fruits carry to the palate with some very subtle spicy French oak, finishing with soft, chalky tannins
Vintage conditions
The region enjoyed a typical start to a warm and dry growing season, with a little rainfall in November and December and with average spring temperatures evolving into a near perfect summer growing cycle. The slightly lower yields have resulted in exceptional fruit ripeness and shown exquisite concentration of aromas and flavours. The overall season offered superb conditions for a range of varieties throughout the vineyards. Across the board, quality was outstanding!
Vinification details
The grapes were de-stemmed and pumped through a chiller into the fermentation vessel at 5⁰C and cold soaked for 36 hours before yeast was added. Cold soaking is a winemaking technique used to increase the red berry characters in the wine. After the addition of yeast, the wine was fermented on skins for 5 days before pressing out. A portion of the wine was matured in French oak before blending and bottling.
Technical Analysis
The fruit for Trentham Estate's Pinot Noir is picked from their best vineyard: the grapes ripened slowly and evenly to result in great fruit quality.
Tasting note
Cherry red with plum and spice aromas, berry fruit flavours with subtle French oak and a soft silky finish.
Vintage conditions
Warm, dry weather during the 2019 harvest restricted the crop levels and helped to produce exceptional fruit quality with plenty of aromatics and flavour. Lower rain levels during the growing season translated into smaller berries packing their punch, making the winemakers very happy!
Vinification details
The grapes were de-stemmed and pumped through a chiller into the fermentation vessel at 5°C and cold soaked for 36 hours before yeast was added. Cold soaking is a winemaking technique used to increase the red berry characters in the wine. After the addition of yeast, the wine was fermented on skins for five days before pressing out. A portion of the wine was matured in French oak before blending and bottling.
Technical Analysis
The fruit for Trentham Estate's Pinot Noir is picked from their best vineyard: the grapes ripened slowly and evenly to result in great fruit quality.
Tasting note
Cherry red with plum and spice aromas, berry fruit flavours with subtle French oak and a soft silky finish.
Vintage conditions
Warm, dry weather during the 2018 harvest restricted crop levels and helped to produce exceptional fruit quality with plenty of aromatics and flavour. Lower rain levels during the growing season translated into smaller berries packing their punch, making Trentham’s winemakers very happy!
Vinification details
The grapes were de-stemmed and pumped through a chiller into the fermentation vessel at 5°C and cold soaked for 36 hours before yeast was added, in order to increase the red berry characters in the wine. After the addition of yeast, the wine was fermented on skins for five days before pressing out. A portion of the wine was matured in French oak before blending and bottling.
