| Pinot Noir | 100.0% |
| Alcohol | 14.0% |
| PH | 4.0 |
| Acidity Tartaric | 5.5 |
| Residual Sugar (G/L) | 3.0 |
| Full Cases (of 12) Produced | 1600 |
A record early bud break had us thinking that we were in for another hot ripe year as in 2015, but a cool June and July slowed the growing season signifi- cantly. There was some moderate disease pressure for the first time in years so diligent work in the vineyard was required to keep the fruit clean and free from mould. In September the sun came out and resulted in an excellent year, with slow steady sugar accumulation and beautiful acids retained with the cool nights.
Fermented in small open top fermenters and allowed to ferment spontaneously. We placed whole grape clusters in the bottom of the tank, about 30% and then crushed and destemmed more fruit on top. Once active we pumped over the tank in the first two days to mix the naturally fermenting yeast and then ease off maceration. We then did one or two punch downs a day to gently extract colour, flavour and tannin.
The wine was then aged in a small portion of new French 400L oak puncheons for 10 months and then tank aged for 3 months prior to light fining, filtration and bottling.
Aromas of craisins, black cherries, dried herbs and preserved orange peel.
Focused and sharp with bright acidity and crunchy tannins, layers of bright red fruit and spice. A very stylish and complex wine with great age ability.
Bright ruby red colour.
| Winemakers | Tenure |
|---|---|
| Andrew Windsor | April 11th, 2014 - Present |
