Tasting Notes :
Very bright mid-crimson red. Good density. Highly aromatic florals, blue and red fruits, lovely spices. The Pinot Noir component gives the wine the red fruit and the framework of tension/structure whilst the Shiraz adds the plump soft blue fruits, juiciness and charm to the blend. This wine is designed to drink young, however due to such a fruit driven season it will reward careful cellaring over the next 5+ years.
Wine Making Notes :
Co-fermentation is an important aspect to the wine style. This year the wine is 51% Pinot Noir and 49% Shiraz. The Shiraz component was picked from the Steep F block on the 12th March whilst the Pinot Noir was hand picked from the middle of our cooler C block on the 13th March. All fruit was de-stemmed without crushing and 100% whole berries. Indigenous fermentation commenced after a few days and we made one gentle pumpover per day with a persistaltic pump (ensuring whole berries remained in tact) for the next 7 days. Ferment peaked at 28 degrees. Carbonic Maceration was high – plenty of enzymatic fermentation taking place inside the actual berry, lots of incredible red and blue fruit aromatics. After 10 days on skins we pressed to old puncheons for 6 months before light filtration and then botting on November 17th. 241 dozen produced.