From the winemaker…
Stylish and complex, the beautifully fragrant bouquet shows red/black cherry, floral, dark olive, nutmeg and earthy mushroom characters, leading to a juicy palate that is wonderfully rounded and elegant. It is refined and persistent with gorgeous spicy/savoury nuances.
6689 bottles produced
The fruit (clones 5 & 113) were hand harvested on 22nd and 31st March 2016 at 24.1 Brix and 23.3 Brix. The two clones were fermented separately in open top stainless fermenters with each compromising of approximately 11% whole bunch with the remainder of the fruit destemmed on top. Fermentation was carried out by indigenous yeasts until the wine was dry. Fermentation time was approximately 20 days and peak fermentation temperature was 30 degrees. The wine underwent spontaneous malolactic fermentation whilst in French Oak barriques for approximately 14 months, of which 23% was new oak.
Bright, medium ruby-red with depth, lighter on the rim. The nose is elegant and inviting, red cherries, red plums, red florals and herbs are well integrated; entwined with savoury development elements. Medium-bodied, flavours of red cherries, red plums are mellowed; unveiling aromas of red floral, thyme and spices; interweaved with the tightly framed silky tannin structure line. Tannin is smooth and silky in a well-structured frame of fine-grained extraction. The slight development of savoury element adding interest. Acidity is lively, providing freshness and energy, carries the wine to a spicy finish with a silky tannin grip. This is a well-integrated Pinot Noir showing slight development and mellowed characters, offers a smoothly fine-grained tannin structure. Match with game fare over the next 5 years. Fruit from Lowburn, clone 5 and 113. Handpicked, two clones fermented separately, each with approx 11% whole bunch, all other destemmed. Wild fermented to 13.4% alc. Aged in French oak barriques for 14 months, 23% new. Biodynamic farming. BioGro organic certified. 18+/20pts Candice Chow, Raymond Chan Wine Reviews June 2020