This wine is burgundy in colour and the aroma offers a gamey note with hints of spice and sweet red cherry. It has excellent complexity and great length with silky tannins. Its incredible show results would suggest that it is one of our best ever Pinot Noir vintages.
94/100 Points – USA Wine Enthusiast Magazine 2018
Out of 23,000 wines this score represents the highest ever achieved by an Australian Pinot Noir – “Dark maroon in the glass, with hints of copper, this wine’s aromas are unmistakably enticing. The multilayered nose smells of mulberry, damp underbrush and well-worn leather. The palate intensifies those notes and adds dried rose petal and beef bouillon. With vibrant acidity, pleasantly tugging tannins and a noticeably, yet pleasantly, dry finish, this is a table-worthy, thought-provoking Pinot Noir that would take well to cellaring. The impressively long finish is the sort of denouement Pinotphiles pine for. Drink now–2024.” — Published USA Wine Enthusiast (1/31/2018)
|Notes From The Winemaker:||The 115 fruit was harvested on 16th March 2015 at 13.4 baume, and the MV6 on 24th March 2015 at 13.2 baume. This wine went through a 7 day ferment in open fermenters with 8% whole clusters and was hand-plunged 3 times per day. It had 5 days post ferment maceration and was pressed, settled overnight, then racked to French barriques and hogsheads, 40% of which was new. It has enjoyed 10 months maturation and was blended and bottled in late February 2016.|
|Fruit Source:||100 % Southern Highlands from our “Yaraandoo” vineyard.|
|Peak Drinking:||2016 - 2026|
|Wine Analysis:||Alcohol = 13.5%, pH = 3.68, TA = 6.1g/L|