Pinot Noir is the ultimate test of patience and timing. It requires an exact balance of slowly ripened fruit flavour and natural acidity, framed with silky oak tannins. That’s always our goal with our Pinot.
Viticulture | 20 year old vines. 100% organically grown Pinot Noir from Annangrove Park and Balmoral at 700 and 900 metres above sea level. 21 hectares north facing vineyard. Clones: MV6, 114, 115, 667, 777, Able. VSP trellising. The vines are shoot thinned post flowering in October and leaf plucked on the Eastern side when required. 2 bud spurs – MV6, all other clones are caned pruned. 6-8 tonnes per hectare. Vineyard floor has a permanent, continuous sward (grasses, flowers, clovers) to encourage ladybirds and other insects to help maintain the biodiversity across the entire variety.
Vinification | The Pinot Noir is hand and machine harvested early in the morning and finished prior to 11am. The fruit was fermented by ambient and selected yeasts prior to maturation. 5% Carbonic maceration, 5% in small open fermenters, 50% in static, 40% in a small vinomatic. Approximately 70% to tank, approximately 30% to barrel. 7 months maturation in French and Hungarian puncheons & stainless steel.
Colour | Ruby red with a garnet hue
Aroma | Vibrant strawberry and subtle cherry with faint violet aromas and herb-like qualities
Palate | Medium bodied with attractive cherry and plum flavours, balanced by light tannins.
Food matches | Enjoy with light, crispy duck salad or a range of richly flavoured cheeses. Fantastic with venison and game meats.