Blue Gold Sydney International Wine Competition 2017
Silver International Wine Challenge 2017
Silver NZ International Wine Show 2016
Silver Royal Easter Show 2017
Silver New World Wine Awards 2017
Bronze Medal International Wine & Spirit Competition 2016
4 Stars (92 points) Bob Campbell
4.5 Stars (91 points) Wine Orbit
4 Stars Raymond Chan
An intense hit of cherry and dark plum is balanced with alluring floral and earthy nuances. Chocolate, coffee and oak combine beautifully with the plush juiciness of this wine to deliver a round and generous palate and silky textural finish. Drink now, or cellar for up to 10 years.
pH: 3.67, TA 5.26g/l, residual sugar: <1g/l, alcohol: 14.5%
We chilled and crushed the fruit into 1.5 and 2 ton fermentation tanks. As far as possible all clones were vinified separately to give expression to each clone's unique character. We applied a cold soak period of 3-5 days followed by a combination of wild and inoculated ferments. All batches received a post-soak of between 2-3 weeks. We plunged everything by hand to ensure a soft extraction of tannins. We then pressed off the batches and matured them in French oak barrels (25% new) for 10 months, each with its own balanced oak regime of barrel age and choice of coopers. We carried out a final filtration prior to bottling.
The 2013 Pinot Noir is a single vineyard wine with all the grapes grown at our Dakins Road block. The wine is crafted from a range of clones including 5, 6, 114, 115, 667, 777, 10/5 and Abel, adding complexity and nuance to the final blend. The vines were carefully managed to give maximum sun exposure to the fruit for optimum ripeness, and the fruit was hand harvested to ensure gentle handling and top quality fruit.