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Vineyard
Pinot Noir is entirely sourced from the cool valleys surrounding the south west of Manjumup. The gravelly loam soils non-irrigated and organically grown vines produce fruit with flavour and intensity.
Harvest
A limited parcel of exceptional quality 2009 pinot noir fruit was hand-harvested on 24 March 2009; slightly earlier to retain good natural acidity and fruit flavour.
Winemaking
The wine was fermented in small open fermenters with five per cent whole bunch fermentation before careful oak maturation in new and seasoned French oak barrels for 9 months. Twenty six per cent is barrel fermented.
Nose
Partial barrel fermentation adds some smoky complexity to the bouquet which also exhibits hints of violets, strawberry, red currant and plum aromas.
Palate
This is a medium-bodied pinot noir exhibiting layered complexity, soft refined tannins and generous length.
Food
A spicy long, integrated & rich palate makes it an ideal accompaniment with game dishes, a traditional Coq au Vin casserole or your favourite aged cheeses.
Cellaring
Drink now or cellar for up to 5 years.
Related Links
Awards
Critical Acclaim
Press clippings
| Variety |
100% Pinot Noir |
| Region |
Manjimup, Western Australia |
| Vineyard |
Manjimup |
| Harvest |
Late February 2009 |
| Bottled |
November 2009 |
| Optimum Year |
2011 |
| Alcohol |
14.5% |
| pH |
3.52 |
| T/A |
6.2 g/L |
| Oak Treatment |
9 months French oak |
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