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We have five small and distinctive blocks of Pinot Noir, all Clone MV6, but varying in vine age (planted 2001, 2003, 1995 and 1971), aspect, row direction and general microclimate.
All blocks are harvested by hand and handled separately throughout the winemaking process. Fruit is chilled overnight before gentle de-stemming to small open fermenters, with a portion of whole-bunch and stem inclusion when appropriate. Fruit is cold soaked for 24 hours before fermentation commences (combination of wild and selected yeasts). Ferment management is also gentle, with a combination of twice daily punch-downs or pump-overs for optimal tannin extraction. Wine is on skins for a total of 8-10 days before gentle pressing to 300 or 500 litre french oak vessels (25% new) for completion of alcoholic and malolactic fermentation, and approximately 10 months maturation. Barrels are selected for their fresh Village style or more complex Premium intensity, just prior to blending and bottling.
2024 was a challenging, but very rewarding vintage, producing wines with great intensity of flavour, colour and complexity, and acid freshness and palate length.
A very wet Spring, followed by one of the wettest Decembers on record, then a magnificently mild and dry ripening season lead to a slightly early harvest with fully ripe flavours.
Halliday Wine Companion - Phillip Rich - 91/100
‘Made with 30% whole bunches. A medium, bright garnet. Hints of wild strawberry, spices and a little white pepper can all be found on the nose. The palate has good depth, but is still a touch closed, with slightly grainy tannins that will soften over time.."‘
We have five small and distinctive blocks of Pinot Noir, all Clone MV6, but varying in vine age (planted 2001, 2003, 1995 and 1971), aspect, row direction and general microclimate.
All blocks are harvested by hand and handled separately throughout the winemaking process. Fruit is chilled overnight before gentle de-stemming to small open fermenters, with a portion of whole-bunch and stem inclusion when appropriate. Fruit is cold soaked for 24 hours before fermentation commences (combination of wild and selected yeasts). Ferment management is also gentle, with a combination of twice daily punch-downs or pump-overs for optimal tannin extraction. Wine is on skins for a total of 8-10 days before gentle pressing to 300 or 500 litre french oak vessels (25% new) for completion of alcoholic and malolactic fermentation, and approximately 10 months maturation. Barrels are selected for their fresh Village style or more complex Premium intensity, just prior to blending and bottling.
2024 was a challenging, but very rewarding vintage, producing wines with great intensity of flavour, colour and complexity, and acid freshness and palate length.
A very wet Spring, followed by one of the wettest Decembers on record, then a magnificently mild and dry ripening season lead to a slightly early harvest with fully ripe flavours.
Halliday Wine Companion - Phillip Rich - 91/100
‘Made with 30% whole bunches. A medium, bright garnet. Hints of wild strawberry, spices and a little white pepper can all be found on the nose. The palate has good depth, but is still a touch closed, with slightly grainy tannins that will soften over time.."‘