The Pinot Noir fruit was handpicked and transported to our winery in the Hunter Valley for processing. A portion of the fruit was crushed into small open topped fermenters with a portion of the fruit remaining as whole bunches. The fermentation took place for 10 days with plunging by hand 3 times a day. Following this, the must was gently pressed off and transferred to French oak barriques. After 9 months of maturation the wine was blended and bottled.
The 2016 vintage in Tasmania began with a dry winter and spring and followed with record warm conditions in late spring and into the summer months. This saw the vines race to another early harvest. Yields were all up on recent years, but the vine health was such that the vineyards looked balanced. A notable absence of extreme heat during the ripening phase seemed to protect the fruit, and overall quality was very high particularly for the red varieties.
Coal River Valley, Tasmania
6-8 years in optimal conditions
Cherry red with bright violet hues
Lifted aromas of cranberry and boysenberry with hints of truffle and spice
The palate is juicy and bright with fresh cherries and cranberries, hints of spice and a velvety texture