An opaque ruby colour announces the darker fruits to be found in this wine. Soft yet balanced acidity underpinning the perfume and flavours of black cherry and plum. Medium to full bodied the palate is plush, gently spiced, and rich in tannins that are velvet smooth. The finish leaves a lasting impression that is gently warming and just a little earthy.
$19.99
Out of stock
94 pts James Suckling Nov 2024
A bright and fruity red with strawberries, flint and lead-pencil undertones. Medium-bodied with crunchy flavors and a savory finish. Well-crafted. Drink or hold.
Cam Douglas – 93/100, Excellent
Youthful, fruity, varietal and classic bouquet of dark berries and plum flesh, cherry and barrel spices, newish wood scents and a stony mineral core.
Equally new and youthful on the palate with a vibrant perfume of wood and fruits, soil and baking spices. The lees and nut qualities from the oak layer in complexity and depth. Delicious, fresh, youthful and primed for ageing.
There’s a drink-now quality too, best with food, but if ageing is desired then cellar till 2025 then drink through 2030+.
Wine Orbit – 93/100, 5 Stars
Sweetly ripe and beautifully perfumed, the enticing bouquet shows dark cherry, blueberry, violet, olive and a hint of dried herb nuances.
The palate has refined mouthfeel and juicy fruit intensity, splendidly framed by fine polished tannins. Youthfully charming and poised with elegant complexity.
At its best: now to 2028.
An eclectic mix of Pinot Noir Clones bring different attributes this wine. Listed in descending order these are Able, Pommard Clone 5, Dijon clones 777, 115 and the Swiss selection 10/5. Once picked the clonal parcels were destemmed with minimal crushing of the berries, to encourage some carbonique fermentation characters. Each must was held cool for approximately 5 days with the aim of extracting colour, flavour, and aroma precursors from the skins.
This pre-ferment soak also enabling the extraction of fine skin tannins.
Fermentation was instigated using a selection of Burgundian yeast strains. Pump-overs and plunges carefully applied to manage the ferments and alcoholic extraction of components from the skins. Once the wine was dry and the youthful tannins began to relax, the wines were pressed off skins and settled overnight. Then racked along with only the fine yeast lees, to new and seasoned Hogs Heads. The fine lees were stirred through the wines twice during the winter to add volume to the palate, and to help protect the un-sulphured wine from oxidation.
Indigenous bacteria came to the party as soon as Spring began to warm the cellar and malolactic fermentation was completed. This secondary ferment working its magic to soften the acid profile. The wine was left to slumber in barrel for 15 months, before being racked from barrel and hibernation to blend in late June of 2022. The wine was bottled early August 2022 without fining or
filtration.
Sultry and perfumed with black cherry and plum. This Pinot Noir has a plush, gently spiced velvet smooth palate, which leaves a damn good impression.
