2023 Banksia Pinot Noir
Vineyards:
Our vineyard situated at our property in Basket Range comprises 75% of this wine. It is predominantly 777 clone Pinot Noir from a north-facing aspect, as well as some mv6 from the adjacent south-facing block.
The Manyara vineyard in Balhannah comprises the balance of this wine (25%). This fruit is 100% mv6 clone and was harvested at a similar time in late March to the other Pinot in this wine.
Winemaking:
Each parcel of fruit for this wine was fermented in 1500 and 2000L vats, with the sparing use of whole bunches, in what was a cooler year.
Maceration ranged from 7-14 days, depending on the parcel, with daily gentle pump-overs for cap management. The wine was maturated in seasoned French barrique barrels for 8 months.
Vineyards:
Our vineyard situated at our property in Basket Range comprises 75% of this wine. It is predominantly 777 clone Pinot Noir from a north-facing aspect, as well as some mv6 from the adjacent south-facing block.
The Manyara vineyard in Balhannah comprises the balance of this wine (25%). This fruit is 100% mv6 clone and was harvested at a similar time in late March to the other Pinot in this wine.
Winemaking:
Each parcel of fruit for this wine was fermented in 1500 and 2000L vats, with the sparing use of whole bunches, in what was a cooler year.
Maceration ranged from 7-14 days, depending on the parcel, with daily gentle pump-overs for cap management. The wine was maturated in seasoned French barrique barrels for 8 months.
Vineyards:
Our vineyard situated at our property in Basket Range comprises 75% of this wine. It is predominantly 777 clone Pinot Noir from a north-facing aspect, as well as some mv6 from the adjacent south-facing block.
The Manyara vineyard in Balhannah comprises the balance of this wine (25%). This fruit is 100% mv6 clone and was harvested at a similar time in late March to the other Pinot in this wine.
Winemaking:
Each parcel of fruit for this wine was fermented in 1500 and 2000L vats, with the sparing use of whole bunches, in what was a cooler year.
Maceration ranged from 7-14 days, depending on the parcel, with daily gentle pump-overs for cap management. The wine was maturated in seasoned French barrique barrels for 8 months.