Description
WINEMAKING
The fruit was handpicked and destemmed and crushed into 1 Tonne fermenters where it was cold soaked to extract and retain desirable varietal flavours and aromas. The must was allowed to naturally warm and then inoculated. The ferments were plunged twice a day and temperatures held around 25°C to prevent over extraction of tannins locked in the skins. The wine was then transferred to barrel for malolactic fermentation allowing a soft integration of the grape and oak tannins. After 9 months of barrel maturation the wine was fined then bottled.
PALATE
The palate is textured and long. The savoury earthiness flows into plums and cherries. The palate has serious textural weight with a host of complex detail that is worth exploring.
VINTAGE NOTES
2018 started well with good flowering giving us hope of a good cropping year after the small 2016 vintage. It ended slowly and as with any vintage changing many times along the way. March arrived, as did the rain, causing everyone concern – thankfully we weren’t hit as heavily as some other areas. The weather cooled heading into April but the sun came out and slowly reds ripened. 2018 was a long and interesting vintage, with the fruit staying on vines many weeks later than previous years creating great flavour development.
QUICK NOTES
VINTAGE
2018
WINEMAKER
Elysia Harrison
GRAPE VARIETY
Pinot Noir
BOTTLED
December 2018
GROWING AREA
Great Southern
ALC %/VOL
14.5% v/v
TITIRATABLE ACIDITY
6.4 g/l
pH
3.61
CELLAR POTENTIAL
6 – 8 years
OAK
Francois Frere
MATURATION
9 months in 100%
French oak 50% new,
50% old