2023 Estate Pinot Noir
2023 Estate Pinot Noir
Our vineyard is planted to approximately 50% Pinot Noir, over different aspects and soil types. This wine comes from vines planted on the south and southeast facing blocks and is a combination of MV6 and 777 clones. This block has a cooler, more protected aspect, enabling extended ripening flavour and tannin. This wine reflects a cooler vintage, with a delicate fruit and an elegant structure.
Winemaking: The fruit parcels of fruit were fermented in 2000L vats with a small proportion of whole bunch use, given the cooler year. Maceration for approximately two-three weeks, with gentle pump-overs used twice daily for cap management. The wine was matured in French oak (25% new) for 10 months before blending.
120 dozen produced.
2023 Estate Pinot Noir
Our vineyard is planted to approximately 50% Pinot Noir, over different aspects and soil types. This wine comes from vines planted on the south and southeast facing blocks and is a combination of MV6 and 777 clones. This block has a cooler, more protected aspect, enabling extended ripening flavour and tannin. This wine reflects a cooler vintage, with a delicate fruit and an elegant structure.
Winemaking: The fruit parcels of fruit were fermented in 2000L vats with a small proportion of whole bunch use, given the cooler year. Maceration for approximately two-three weeks, with gentle pump-overs used twice daily for cap management. The wine was matured in French oak (25% new) for 10 months before blending.
120 dozen produced.
2023 Estate Pinot Noir
Our vineyard is planted to approximately 50% Pinot Noir, over different aspects and soil types. This wine comes from vines planted on the south and southeast facing blocks and is a combination of MV6 and 777 clones. This block has a cooler, more protected aspect, enabling extended ripening flavour and tannin. This wine reflects a cooler vintage, with a delicate fruit and an elegant structure.
Winemaking: The fruit parcels of fruit were fermented in 2000L vats with a small proportion of whole bunch use, given the cooler year. Maceration for approximately two-three weeks, with gentle pump-overs used twice daily for cap management. The wine was matured in French oak (25% new) for 10 months before blending.
120 dozen produced.