The Pinot Noirs we love display a delicate balance between red and dark fruits, high-toned aromatics, layered depth and verve. It’s something we hope to achieve in our Pinots and is a combination of site and sensitive winemaking. Picking dates are intrinsic to obtaining the energy we look for in our wines - pick too early and you lack the delicious component, pick too late and you lose the moreish part. It’s a cliché but it’s all about balance.Our winemaking philosophy is pretty simple. Listen to the fruit and let it guide you. We soak the fruit at ambient temperature (cold in the Huon) and then let natural yeast start the fermentation process. Once the ferments are complete we taste the wine on skins until the tannin profile is right and then press to barrel. From there we inoculate for malolactic fermentation, then leave the wine unsulphured until late-spring and add sulphur dioxide. The wine is left untouched until bottling, which varies depending on how the wine looks. Stems are used as a supportive component when they are ripe and the amount varies.
2018 then...while the rest of Australia complained that it was too hot in 2018, down here in the Huon we were basking in a warmer-than-normal but much less stressful growing season. In fact, the only problem was the proliferation of European wasps which meant a lot of early evenings hacking through the bush trying to find their nests. There was a slight anomaly in that budburst was a month later than usual (quite worrying in Australia's coolest wine region) yet we began picking earlier than ever (29th March). Once picking started the fruit came in thick and fast and was another one of those logistically-challenging harvests.
There was a remarkable evenness to the fruit that came in, with generous fruit weight and lovely tannin ripeness. It was the first year we've had where all the seeds were brown and crunchy. Stems were also nicely lignified and we were able to use up to 30% whole bunch in some batches and overall used about 15%. Ferments kicked off wild early and happily ticked over until we pressed off straight to barrel. Elevage was slightly longer than normal at about 14 months. There's a bit more density in the 2018 Pinot Noir - denser fruit and denser structure. It's built for the long-haul but delicious drinking now.
Our limited release 2018 Huldufolk Pinot Noir is composed of one barrel of 115 clone and one of 114 clone. It has all the vintage hallmarks in terms of generosity but is a much finer expression of Pinot Noir from our site. We used about 30% whole bunch on those batches. THERE IS A 6-BOTTLE LIMIT ON THE HULDUFOLK.
Our 2018 Pinot Noir is $55 per bottle and the Huldufolk is $100. If ordering mixed cases PLEASE ENSURE THE TOTAL NUMBER OF BOTTLES ORDERED IS IN MULTIPLES OF 6.
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