Despite all it’s richness and power this Pinot lacks nothing in finesse or class. Semi-translucent very dark crimson red colour with some black tinges around the edges and a dark crimson red hue. Perfumed aromas of dark cherries interlaced with violets, dark plums and subtle anise arise out of the glass followed by nuances of spicy cedar.
Medium bodied, the palate possesses tremendous richness and beautiful fruit purity delivering month filling flavours of ripe dark cherries, plum and strawberry followed by anise, subtle meaty cedar like characters and spice. All wrapped up in a sumptuous supplely textured mouthfeel. Outstanding power wave and depth with very long and persistent aftertaste of ripe dark cherries, dark plum, strawberries, anise and spicy cedar.
Awards and Accolades
2015 Vintage: 95 Points - James Halliday, Australian Wine Companion "MV6 clone vines planted in '97 in the Merricks North district, 100% destemmed, open-fermented and hand-plunged, 4 days cold soak, matured for 15 months in Francois Freres barriques (25% new), 450 dozen made. The palate is outstanding in depth, line and length, the fragrance growing each time it was tasted. Slightly left field for '15 (some darker cherry notes) but has great structure reflecting the low yield."
2014 Vintage: 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."
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.
