2015 Bromley 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, rich 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.

A small component of the Harrison fruit was destined for carbonic maceration while the balance was destemmed to a fermenter and 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 35 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 to fermenter for ambient yeast fermentation. After 14 days on skins the alcoholic fermentation was complete. The fermenter was drained and skins were pressed. Post press the wine was settled for 2 days then racked to used French Hogsheads where natural malolactic fermentation occurred.

Following 10 months in oak the barrels were racked, blended and assembled for bottling with no fining.