Awards

Tasting Note

The bouquet is alluring and exotic with perfumed fruits of cherries and plums. Spice, earthy undertones with sappy whole bunch characters round out the wine. The palate is rich and complex with plum and cherry fruit, sappy whole bunch notes dominating the mid palate which flows through to a savoury oak finish. Juicy acid and ripe firm tannins deliver overall power and structure to the wine. The wine built for longevity and will reward cellaring over the next 10 to 15 years.

Technical Note

Winemaking Region: Bellarine Peninsula, Victoria.

Clone: MV6: Soil Type: Self mulching black vertosol derived from tertiary basalt.

Oak Use: 18 months in Troncais barriques, 1/3 new, 1/3 one and 1/3 two year old.

Winemaking: Hand picked at optimal ripeness. De-stemmed to a small 3 tonne open fermenter with the inclusion of 25% whole bunches. Soaked for 5 days before fermentation occurred using wild yeasts. The must was hand plunged once a day over 10 days till dryness. Pressed to barrel where it spent 18 months. It was then blended, fined, filtered and bottled. ALC/VOL 13.5% ABV

Reviews

One significant change to the otherwise fixed vinification was 25% whole bunch, the balance destemmed on top. The aromas of the whole bunch translate as more new oak (which isn't the case) and a long, fine and lingering finish. Trophies Best Pinot Noir and Best Wine of Show from the Geelong Wine Show. Each time I return to the wine it looks better.

James Halliday

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