This wine was fermented in high tech sweep-arm fermenters to maximise flavour and colour. Vibrant, smooth and earthy, this wine is deep crimson in colour. Aromas of strawberry and cherry jam play with notes of forest floor. The palate is plush with ripe red fruits and a velvety texture. Served perfectly with pan fried chicken breast topped with wild mushrooms and tarragon cream sauce and plenty of fresh thyme ripped over the top.
From the Winery: The fruit for this wine was picked during the day between 7 and 13 March 2013. This wine was fermented in high tech sweep-arm fermenters to maximise flavour and colour. We fermented the wine between 25˚ and 28˚celsius and in stainless steel tanks to preserve primary fruit flavours. We chose to use two yeasts called Enoferm Burgundy and Lalvin RC212 because they help promote the development of ripe berry, bright fruit and spicy characteristics in Pinot Noir. This wine was matured using new French Oak.
Sweeping highland vistas, ancient granite boulders, cloudless days and cool nights; 490 metres is the elevation of the winery above sea level. Set in the rugged surrounds of the Strathbogie ranges, in the heart of the Central Victorian wine growing region, this winery extracts character and individuality from its grapes that capitalise on the environment in which they are grown.
