Fruit Source

100% Pinot Noir from selected sites in the Pemberton wine region.

Harvest

Each site picked and treated as a separate batch. Harvested between March 3rd and 12th.

Fermentation

Whole berry fermentation in stainless steel fermenters with twice daily pump over using the rack and return method. Fermentation temperatures peaked at 32°C and lasted for up to three weeks. At dryness the wine was drained and pressed off to tank, allowed to settle, before being transferred to older French oak barriques. Malolactic fermentation occurred naturally in barrel. In January the wine was blended and prepared for bottling with a light filtration. Bottling was on February 21st 2006.

Tasting Note

Plum red colour of medium intensity. Aromatics of wild strawberry, red cherry, hints of white pepper, stems and chocolate. Ripe berry flavours with a fleshy and textured palate lead to a soft balanced finish. The wine shows pleasing complexity, length of flavour with lovely moderated oak tannins. A balanced and approachable young Pinot offering excellent early drinking with a wide range of food styles. The wine will benefit from short term cellaring.