Region: Yarra Valley Grapes: Pinot Noir/Shiraz First Glance: Aromatic, Spiced, Plump, Fine
The Wine: Co-fermentation is an important aspect to the wine style. This year the wine is 51% Pinot Noir and 49% Shiraz. All fruit was de-stemmed without crushing and 100% whole berries. Indigenous fermentation commenced after a few days and we made one gentle pump over per day with a peristaltic 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. the wine was pressed to old puncheons for 6 months before light filtration and then botting.
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.
