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2018 Reserve Pinot Noir

2018 Reserve Pinot Noir

"It is bright mid cherry red in colour and immediately fragrant, pretty, fine and detailed with raspberry and spice underpinned by almost rustic and understated mushroom consume and earthy aromas. It is then dry, mid-weight and acid driven, with delicious dark and red fruits slowly emerging and that spice coming back for an encore."
- 93 Points, Angus Hughson,  Wine Pilot

"...30% new French puncheons and barriques, aged 1 year. There's a bit more shape to the tannins, still plush and soft with requisite cherries and spice, hint of forest floor/humus. Again a delicacy to this and very drinkable."

-95 Points, Jane Faulkner, Halliday Wine Companion 

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Wine Specs
Pinot Noir
Wine Profile
Tasting Notes
COLOUR: Deep ruby red AROMA: Red Fruits and dark cherry with liquorish and heady spice notes. PALATE: Abundant dark berry fruits, chocolate, and spice, rich and savory with a muscular structure. A palate of great texture and depth.
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 2018 Reserve 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 handpicked 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.