Sourced from two low yielding vineyards in the Blind River and Conders Bend sub regions. Each parcel of fruit was kept separate in small, open-top stainless steel fermenters, and cold soaked for 4-5 days to extract maximum flavour and enhance colour stability. The wine was fermented using a mixture of selected yeast strains, and hand plunged up to 6 times daily. Post fermentation the wine was aged in a mixture of new and older French oak barrels, with a small proportion remaining in stainless steel to preserve the delicate fruit characters.
Lifted aromas of cherries, plums and redcurrant. Attractive floral notes shine through, nicely integrated with savoury mushroom and toasty oak characters. Classic cherry notes dominate the palate and are supported by hints of plum and red berries. Structurally the tannins are soft and silky, and well balanced acidity ensures good length of flavour. Delicious on release, this Pinot Noir will be at its best over the next 2 to 3 years.
"A brassy and punchy nose that offers up toasty attention-grabbing oak and a lavender-like floral layer, some spice and nicely ripe blue fruits and cherries - it's all here. The palate has a lithe and taut shape, with aniseed-spiced plums and a sweep of fine, juicy tannins. Balanced and compact."
91 points. Nick Stock, The Age/SMH Good Wine Guide 2011