|2016 Pinot Noir|
A peaty, mushroom, forest-floor on the nose with touches of smoke, charcuterie and leather. The palate wraps these aromas with juicy cherries and a touch of rhubarb. A complex and delicious wine that will continue to improve and develop as it gains bottle age.
A seared duck breast with cherry sauce, a loin of pork with crackling or a slow roast lamb shoulder. Matching the vineyard it comes from both kangaroo and venison would make a great match. Stuffed mushrooms or a home made pasta with grated truffles if you're feeling extravagant. Any sort of charcuterie or paté. This wine will take comfort food to the next level.
2016 was a difficult season for us. We were frosted not only once on September 29th but again on the 27th November - 3 days before summer officially began. These frost events reduced our yield in our block 3 Pinot Noir clones to only 3.5 tonnes. Luckily block 2 was unaffected by frost and gave us a heroic yield of 27 tonnes. We harvested both blocks on the 11th March.
Clones were picked separately and were destemmed only to a stainless steel open fermenter. They were then soaked for 2 days and allowed to begin fermentation naturally. Once fermentation was underway a Burgundian yeast isolate was used. Plunged twice daily for the entire 10 days it spent on skins. Pressed, settled for 24 hours then racked straight to 2 and 3 year old French oak. lees were stirred for 6 months then left on lees for the remaining 4 months in oak. Winemaker: Greg Clack (Chain of Ponds)
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