Varietals: 100% Pinot Noir
Harvested: February - March 2019
Bottled: November, 2019
TA (g/L): 6.10
Cellaring: Now - 6 years
SEASON: 2019 was a rollercoaster... with fluctuating temperatures and rain events through Spring driving a very successful flowering in the Gruyere and Tarrawarra sub regions, but a much lower crop set in the Upper Yarra. We then had beautiful, moderate weather in early summer gave us rich dark green canopies, so that despite a few heat spikes in January, we had access to plenty of pristine bunches at harvest. The colours and tannin ripeness in the Pinot are some of the best we have seen, perfumes are fresh, palates are luscious and juicy. At final blending, we topped the tank with a few barrels of our incredible Pinot from the Tosq Organic vineyard in Central Otago, which has added a touch of structure to the blend. The only issue with the 2019 Pinot is there just isn’t enough of it!
VINIFICATION: 100% hand-picked, all fruit is chilled overnight to 12 deg Celsius. Cold soak for 3 – 4 days, then allowed to warm in order to kick start wild fermentation. Ferments are in small open fermenters – both stainless steel and open oak vats. Parcels were divided into either “destemmed” or “whole bunch”... the overall whole bunch in the blend is 40%. Matured in French oak – 10% new, 90% older – for 8 months – a combination of 225L barriques and 4000 Litre oak vats. Bottled by gravity, no fining, no filtration.