Description
Winemaker Notes
The Estate Pinot Noir is sourced purely from our six preferred clones on the estate. The fruit is de-stemmed via a small, customised, gentle de-stemmer that keeps as many whole berries as possible. Some whole bunches are included, the percentage varying according to the style of the vintage. After fermentation, the fruit is basket pressed direct to a combination of old and new French oak barriques. The wine is made without any additions until bottling.
The grapes are hand-picked, keeping individual clones separate in small open fermenters; small amounts of whole bunches are used, fermentations are wild and the wines are basket pressed to French oak barriques with full solids. No sulphur is used during winemaking until bottling, and all the reds are bottled without fining of filtration
Awards/Reviews
95 pts Australian Wine Companion
Fermented with 18% whole bunches, matured in new and seasoned French oak for 9 months. The 2021 vintage was widely considered to be an excellent vintage in Piccadilly Valley. Pinot was a standout. Here, it delivers an exotic edge to an impressively vibrant red-garnet hue, with a mix of black cherry, cranberry and red berries, forest notes, a hint of musk here, bitter wild herbs there. All dressed up in fine tannins and ready to go.
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