The fruit for this Pinot Noir was sourced from an Adelaide Hills block in the Oakbank area. The soil is loam with varying sections of limestone and slate allowing balanced vine growth. The Pinot Noir vines are fully mature and are of the famous MV6 Burgundy clone.Tthe block is handpicked and hand pruned.
The fruit is destemmed, cold soaked in a 2 tonne open fermenter, wild yeast is used for fermentation, hand plunged and the wine is left on solids for several weeks post ferment. The culmination is a complex wine with excellent colour and flavor.
Brilliant crimson to cherry red hues.
Classic cherry, lifted spice and a hint of raspberry.
Medium weight with integrated spice, velvety tannins and a silky finish.
Peak Drinking / Cellaring Potential
Medium term cellaring of 4 – 6 years.
The classic match to most good Pinot Noir is duck, quail or venison.