2012 Harrison Pinot Noir

Tasting Notes

Deep vibrant red. Perfumed and lifted on the nose. The wine is rich, powerful and layered with spice, red berries, plum and submissive cedar. Medium bodied in structure the wine has a supple and opulent profile delivering depth and length on the palate finishing with ripe tannins. I would like to suggest that this wine drinks well now but will reward cellaring for 5 to 10 years.

Winemaking

The fruit for this wine was sourced from Marcus Hill Vineyard on the Bellarine Peninsula.
Harvest occurred during March and the fruit was delivered to the winery in the late afternoon. The clones were a mix of MV6, G5V15 and D5V15.
70% of the fruit was destemmed and 30% of the fruit was introduced to the fermenter as whole bunches. The fruit was allowed to warm up and a natural ferment ensued.
Once a 50% drop in fermentable sugar had occurred the cap was plunged once a day.
At 4 Baume’ 100 Litres of wine/juice was transferred to a new 300L French Oak Hogshead to complete fermentation in barrel.
At completion of the alcoholic fermentation the wine remained on skins for a further 4 days and then was pressed to tank for settling and then cleanly racked to fill the French oak Hogshead (50% new oak) and one other older Hogshead for maturation where natural malolactic fermentation occurred.
Following the 10 months in oak the barrels were racked and assembled for bottling with no fining.