Winery & Vintage Info
The Myrtle Point Vineyard is located on a limestone bluff above the Mitchell River. The soil structure of the vineyard is classic Terra Rosa over Limestone which is highly unusual in Gippsland.
The 2018 Myrtle Point Pinot Noir is made in a series of open fermenters using a variety of winemaking techniques for ultimate complexity, structure and depth. We used 4 different yeast strains throughout the ferments, RC212, IOC Révélation terroir, M2 and AMH. We also had various amounts of whole clusters added to individual fermenters ranging from 0% up to 30%.
All ferments were hand-plunged at least twice daily, and allowed to ferment until completion. The wine was then pressed to tank, combining both the pressings and the free-run fractions, before being sent to barrel the following day. 15% new French Oak barrels were used in the blend, with the remainder being in seasoned French oak, and allowed to age in the cellar for 10 months. Coopers used include Damy, Sirugue, St Martin, Mercurey and Bossuet. The wine was cross-flow filtered prior to bottling in February 2019. This wine was not fined with any animal products and is proudly vegan.
The 2018 vintage will be remembered as one of particularly high quality. Unusually dry winter conditions continued through summer, with the only rainfall fortunately coming with ideal timing. These conditions allowed the vines to progress through summer without complication, ripening a slightly larger than average crop of grapes. All Pinot Noir vines were shoot thinned in October to create an open and light filled canopy. Summer trimming also occurred when necessary. The unusually warm and dry conditions persisted throughout the Summer and brought ripening forward so that harvest occurred about 10 days earlier than the average.
Awards
Trophy – Best Red Wine - 2019 Gippsland Wine Awards
Trophy – Best Pinot Noir - 2019 Gippsland Wine Awards
95 Points – Gold Medal - 2019 Gippsland Wine Awards.
