MEMBER: $34.00 Save 15% by joining Wine Club
The Pinot Noir fruit was handpicked and transported at 2 degrees to our winery in the Hunter Valley. One third of the fruit was de-stemmed as whole berries to small open-fermenters, one third 20% whole bunch and one third 50% whole bunch and cold soaked for 3 days. The fermentation took place for 10 days with plunging by hand twice a day. Following this, it was gently pressed off and transferred to French oak barriques and puncheons. After six months of maturation the wine was blended and bottled to retain fresh fruit characters.
91 Points| James Halliday Wine Companion
“Rhubarb and smoky/reductive characters team to positive effect. Sweet-sour cherry is the backbone, as is a pure/clean line of acidity. It has both freshness and complexity licked, and feels well-balanced too. There’s good drinking to be had here.” – Campbell Mattinson
The 2018 vintage began with excellent rainfall in winter and early spring which set the vines up very well. Budburst was on time followed by a mild and dry spring. January saw some extremely warm days but fortunately the vine canopies had good vigour which helped to shade the bunches during the hot conditions. The final ripening period continued to be dry however temperatures were mild and conditions were ideal for steady ripening and flavour development. The fruit was in great condition at picking and had excellent flavours and aromas.
6-8 years in optimal conditions.
Cherry red with bright violet hues.
Lifted aromas of cranberry and sour cherries with hints of truffle and spice.
Juicy and bright with fresh raspberries and cranberries, hints of spice and a velvety texture.