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.
The 2015 Pinot Noir is now available by ordering below. Every vintage is a reflection of the growing season and 2015 was one of those unremarkable years that seem to create remarkable wines. Apart from some miserable weather in January that tested our nerve, the remainder of the year eased us into vintage effortlessly. The yields were a little low, the weather was fine and we suffered no heat spikes nor significant rain events. It was quite lovely. In the winery the wild ferments ticked over happily and it was probably one of the easiest vintages we've ever worked. Nature made up for that in 2016 but for the moment let's just bask in the gentle glory of 2015!
Our 2015 Pinot Noir is $50 per bottle and only available in 6-pack cases at $300 per case. Freight is $15 anywhere in Australia.