Winery & Vintage Info
100% Tasmanian Pinot Noir sourced from our Estate Vineyard at Relbia, northern Tasmania. Clones include 777, 114, 115, MV6 and G5V15.
Each parcel of fruit is hand picked at optimal conditions and placed in open top fermenters with varying degrees of whole bunch or destemmed whole berries. The fruit is cooled down and allowed to cold soak in tank in order to extract colour and aroma compounds prior to the onset of fermentation. Some ferments are allowed to begin naturally and some are inoculated with cultured yeast. Regular pump overs during fermentation takes place to optimise extraction of aromas, flavours and tannins. Post fermentation the wines are pressed to tank and allowed to settle before being racked off into French oak barrels of which about 25% are new each year. The wine undergoes malolactic fermentation in barrels with regular monitoring and tasting to evaluate each parcel’s attributes. After an ageing period in oak of about 8 months, the wine is taken out of barrels and the final blend is created.
Whilst approachable now, the richness of fruit and fine tannins will reward careful cellaring with a complex, spicy wine. Optimum cellaring now to 2033
