The primary focus of this wine is to encapsulate the essence of Pinot Noir with little winemaking influence. Vibrant Pinot aromas emanate from the glass, lifted raspberry and spicy cherry characters with the underpinning earthy/mushroom tones and hints of dried plums. A medium bodied palate with ripe, supple tannins is in fine tune with careful oak nuances. Although designed for early drinking to make the most of the fresh appeal of the wine, there is enough natural structure to benefit from medium term cellaring.
Tasting notes (PDF download)
2018, 2017, 2016, 2015, 2014
The 2018 was as close to perfect as we have ever seen in Western Australia. Good winter rains and mild early Spring weather allowed the vines to establish healthy canopies and well balanced fruit loads. The mild/sunny weather continued with little in the way of extremes allowing for minimal disease pressure and even ripening and flavour development. A near perfect Autumn enabled picking to occur at optimum flavour and sugar development. We are expecting great things from this vintage.
Pre-fermentation cold soaking followed by a clean, warm (25-30 °C) ferment. The wine was open fermented with twice daily pump-overs, using a specialised gentle tannin extraction method, also 2 x rack-returns during ferment. Yeast strains used were RC212 and D47. Total time on skins was between 9 – 12 days to retain maximum fruit intensity and soft tannins. Aged in 2, 3 and 4 year old French barriques.
Residual Sugar: 2.3 g/L