Vibrant ruby red. Aromas of intense mixed berry compote, with fragrant spice, and floral notes.
A palate of red and black fruit purity, supported by fine tannins structure, providing a wonderfully textured and long finish.
Produced from grapes grown at Pipers Brook and at Strathlynn
on the west bank of the Tamar River, 70km away. Northeast sites, close
to Bass Strait, are subject to strong maritime influences. Hillside slopes in
the Tamar Valley offer vines some protection from prevailing westerly
winds, promoting warm, settled and relatively dry growing conditions.
Sites around Pipers Brook feature Ferrosol (volcanic) soils, while those in the Tamar Valley are Vertosol (black cracking clay) soils. Both soil types have excellent water-holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season. Pioneering clonal selection and mass selection sites of vines ageing up to 40 years consistently provides concentration and depth of character. Vines are grown on Vertical Shoot Positioned (VSP) trellises, which help to expose bunches to the sun, thus achieving full ripeness with well-balanced flavours and fine, ripe tannins. All fruit is picked and sorted by hand.
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 maintain cool temperature. The bunches were then gently destemmed, keeping the whole berries intact, into small open fermenters along with a 5% whole bunch inclusion.
The must was left to cold soak for several days 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.
Ferments were gently pressed in a combination of basket press and small bladder 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 wines went through malolactic fermentation and maturation in oak for 9 months prior to bottling.
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 2019 vintage.
Food Pairing Notes