WINE ENTHUSIAST 93 POINTS -
There's a radiance to this wine that reflects its unique, ultra-cool-climate region. A gravelly, stony mineral note appears at first sniff, but give it some aeration in glass and it fleshes out with plump red berries, white pepper and potpourri. Tart cherry acidity adds tang to the midweight palate. It's tightened up by herby, distinctively textured tannins that conjure the sensation of licking gravel. The red fruit wins out, though, lingering on the finish. Drink now–2028." — Christina Pickard
WINERY NOTES - Vibrant ruby red colour with enticing fragrant aromas of black cherry, violets and dried herbs. The palate is moderately full bodied, expressive and supple with ripe bramble fruit, subtle tannins, great length and persistence of flavour. A classic Pinot Noir, which is approachable now but will reward the patient drinker for a number of years.
The fruit for this Pinot Noir was de-stemmed and gravity fed to tank. Blocks were fermented separately, as blends of different clones to add complexity and aid integration of flavours. Seven days of cold soaking were followed by a fast ferment, with plunging twice a day to achieve an aromatic wine with good tannin balance. After two weeks of post-ferment maceration, the grapes were pressed, with free-run and pressings combined. The wine was then aged for 10 months in French oak barrels; 25% of which were new. The wine underwent Malo-lactic ferment in barrel and was racked once and lightly fined with egg whites prior to bottling.
WINERY NOTES - Vibrant ruby red colour with enticing fragrant aromas of black cherry, violets and dried herbs. The palate is moderately full bodied, expressive and supple with ripe bramble fruit, subtle tannins, great length and persistence of flavour. A classic Pinot Noir, which is approachable now but will reward the patient drinker for a number of years.
The fruit for this Pinot Noir was de-stemmed and gravity fed to tank. Blocks were fermented separately, as blends of different clones to add complexity and aid integration of flavours. Seven days of cold soaking were followed by a fast ferment, with plunging twice a day to achieve an aromatic wine with good tannin balance. After two weeks of post-ferment maceration, the grapes were pressed, with free-run and pressings combined. The wine was then aged for 10 months in French oak barrels; 25% of which were new. The wine underwent Malo-lactic ferment in barrel and was racked once and lightly fined with egg whites prior to bottling.
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