A bright cherry red colour. The nose is pretty and aromatic with cool season red fruits - ripe but lifted, and notes of crushed meadow herbage, graphite and sweet Asian spice. The palate is youthful and sapid, with a savoury lilt to the spicy red fruit attack. Silky, fine but layered tannins draw and redraw to length against a minerally frame and violety red-floral mouth aromas
Awards and Accolades
95 Points - Campbell Mattinson, Wine Front "Tasted this early last year – loved it – and have been meaning to review it here. It looks every bit as lovely a year on. It’s meaty and substantial but it has class written all over it. Foresty red/black cherries, mineral, a spread of spice and smoky, polished, seductive oak. It feels complete, it feels complex, it feels delicious. Not a bad combination. Length is exemplary too."
95 Points - James Halliday, Australian Wine Companion "This is taking the slow road to maturity, due to small bunches and berries, ex rain-ravaged flowering. The depth and balance to its black cherry and foresty tannins assure rewards to those who are patient."
2012 Vintage: 94 Points - Tyson Stelzer "I’m often taken aback by the impact of new oak in great young Burgundies, but think little of it as the wines will find their balance in the fullness of time. The overt oak presence extracted from just 25% new oak took me by surprise here. But in the context of longevity, perhaps it should not have. It’s classy oak, to be sure, and it has the fine, firm tannin confidence and fruit length and presence to go the distance. Excellent black cherry fruit, lifted rose petal fragrance and bright acid structure are all there to be enjoyed right away, but the true rewards await those who treat it like a Burgundy and hide it for a decade."
From the Winery
Pinot Noir is made in a predominantly Burgundian winemaking tradition. The fruit is chilled, de-stemmed, and open vat fermented. Pre- fermentation cold soaking of the de-stemmed fruit enhances flavours and complexity. Spontaneous wild yeast fermentation usually begins 4 to 5 days after. The cap is plunged as required. After fermentation the wine is pressed and transferred to a selection of new (approx 25%) and used (one, two and three year old) tight-grained French barriques. The wine is bottled 18 months later.
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