2014 Pinot Noir

Tasting Notes

Intense luminous bright vibrant red
Overt cherry, blood plum, pink grapefruit and a hint of fennel
The wine is lively, refreshing and bold in the mouth
Medium bodied in structure it is full, succulent and textural in the mouth delivering a juicy, moreish impression that lingers thanks to the delicate tannins, rich fruit and impeccable acidity.

Winemaking

The fruit for this wine was sourced from two vineyards situated on the Bellarine Peninsula, Murray Vineyard and Harrison Vineyard.
Harvest occurred during March and the fruit was delivered to the winery in the late afternoon. Clonally there was significant diversity featuring MV6, 114, 115 and others.
The Harrison fruit was destemmed to the fermenter and was allowed to warm up and ferment utilising ambient yeasts. Once a 50% drop in fermentable sugar had occurred the cap was plunged once a day until the alcoholic fermetation was complete. The wine remained on skins for a further 30 days and then was pressed to tank for settling and then cleanly racked to French Oak (50% second use and 50% third use) for maturation where natural malolactic fermentation occurred.
The Murray fruit was destemmed and inoculated with a neutral yeast with fermentation completing in 7 days. The wine was pressed and transferred to New and used French oak barrels where natural MLF occurred.
Following 10 months in oak the barrels were racked, blended and assembled for bottling with no fining.