For more than a quarter of a century, this Pinot Noir has been produced from fruit grown in the ultra-cool Piccadilly Valley. The approach to vinification has been strictly traditional and unwavering from year to year: hand harvested, foot plunged day and night in shallow open fermenters and matured in French oak (60% new) for ten months.
In 2017, this pinot has more restrained aromatics than the previous vintage – with black cherry, dark plum and mulberry fragrances that are bright and fresh. It is light to medium-bodied yet with wonderful intensity, depth and concentration of pure red berry flavours; and fleshy, silky smooth texture that gives it a pleasing approachability. It finishes with ripe, supple tannins and vibrant cleansing acidity. Persistent and fine.
Adelaide Hills – 3,800 bottles produced
Ageing potential: Enjoy now or up to 7 years
Site: Single vineyard, Piccadilly Valley, Adelaide Hills; coolest grape growing sub-region in South Australia. South facing site
Soil: Predominantly mottled yellow clays that are coarse-grained; quartz-rich soil over sandstone
Clones: D5V12 /D4V2 planted 1982
Yield: Very low yielding – 1 bottle per vine
Canopy: Low (D5V12) to very low (D4V2) vigour. Vertically trained
Fruit: Small to medium-sized berries and bunches. Dark red colour
Harvest date: Hand harvested 12th April 2017
Fermentation: Two ferments, one whole bunch fermented and foot plunged, 10 months in French oak (60% new). 9 months in bottle
Fruit Flavours: Mulberry, black cherry, redcurrant
Profile: Lively, complex; fine, gentle lingering tannins
Fining: Nil – suitable for vegans and vegetarians
Release Date: October 1st 2018