The hand picked fruit for our Pinot Noir was sourced from the Christmas Hill vineyard located in the Kuitpo region of the Adelaide Hills. After picking, the Pinot was 40% whole bunch fermented with the balance crushed and destemmed across a selection of four clones. A natural yeast fermentation proceeded over a period of two weeks before basket pressing and transferring to French oak barriques (Nadalie, Remond and Seguin-Moreau) of which one third were new. Maturation was over the course of 12 months with a single racking. The wine was bottled in February 2017 unfined and unfiltered.
Mid red in colour with a hint of crimson to the hue. The nose provides elegant cherry and strawberry fruits accompanied by savoury notes and a dash of toasty oak. The light-bodied palate offers delicate forest fruits intermingled with cinnamon, dried herb and mocha accents. Best from 2018 to 2025.
Alcohol – 13.5% by volume
Residual sugar – <1.0 g/L
pH – 3.55
Sulphur Dioxide – 94 mg/L Total; 29 mg/L Free
Production – 130 dozen
Recommended to accompany Duck Carpaccio with Pomegranate, Rocket and Black Garlic.