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2017 'A10' Pinot Noir

2017 'A10' Pinot Noir Image
Add To Cart
$75.00
$50.00
/ Bottle
SKU: A10PSPN1701ALAU_CEO

Not currently available anywhere else, and rated 94+ points from Gary Walsh at The Wine Front.

Our single vineyard premium Pinot Noirs are strictly limited, due to a smaller make. We hand select grapes from our best vines for these wines and the result is a brooding and intense Pinot Noir, unlike anything else in our range!

The ‘A10’ Pinot Noir is a single site selection off our A10 Pinot Noir Block located adjacent the winery and planted in 1987. This site produces a wine of great depth and brooding intensity.

"Medium-bodied, rich and grainy, but balanced in acidity and freshness, emery tannin pushes through the wine, and there’s sap, cherry and spice rolling out on a distinctly ‘minerally / lead pencil’ finish. Lovely stuff." Gary Walsh.

Minimum order of 6 bottles per varietal, available in further multiples of 6 for this special offer. $5 freight per carton of 6.

Tasting Notes
Colour: Dark Cherry Aroma: Violets, dark cherry and black plum fruit with truffles and spice, notes of cedar and star anise. Palate: Dark Cherry and dark chocolate with rich savoury complexity, earthy spice and fine supple tannins
Vineyard Notes
A warm and dry vintage, with cold nights and bright sunny days; providing perfect growing conditions for Pinot Noir. Great tannin ripeness coupled with fruit intensity mark the 2017 vintage. The ‘A10’ Pinot Noir is a single site selection off our A10 Pinot Noir Block located adjacent the winery and planted in 1987. This site produces a wine of great depth and brooding intensity.
Winemaker Notes
Naturally chilled grapes were hand picked in the cool of the morning and delivered straight to the winery where they could be placed in cool room to further chill the bunches. These bins were then gently destemmed, keeping the whole berries intact, into a small open fermenter along with a 10% whole bunch inclusion. The must was left to cold soak for one week prior to fermentation. To enhance complexity wild yeast were left to initiate fermentation prior to inoculation with cultured yeast once a cap had developed. A combination of hand plunging and pump overs were employed over fermentation to carefully manage tannin extraction from grape skins and allow for aeration as desired. The ferment was gently pressed in a basket press to ensure minimal maceration of the skins and seeds. The wine was then racked off solids to a mixture of French oak puncheons and barriques (25% New) where the wine went through malolactic fermentation and maturation in oak for 9 months prior to bottling.
Add To Cart
$75.00
$50.00
/ Bottle
SKU: A10PSPN1701ALAU_CEO

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