Pinot Noir 2014
"Powerful and perfumed but decidedly savoury. Will do well cellared.”- Erinn Klein, Winemaker
So much heady aromatic character on the nose! Rocquefort, lavender oil and fresh thyme atop the ripest red cherries. The palate is pure, deep plum juice with primary fruit flavours reflecting a long, hot vintage. The mouthfeel of the wine is rounded and sumptuous but balanced by grippy, drying tannins. Postiively alluring.
Grown on our steep easterly facing Summit vineyard slope at 360m above sea level on a delicate soil of sandy loam over clay. In the distance, this vineyard overlooks Lake Alexandrina and the Murray mouth, consequently receiving cooling evening breezes which do much to preserve our fruit acids and flavours through the critical weeks of ripening.
Only 1536 bottles produced. 10% whole-bunch pressed. Extended maceration to 21 days. Matured on lees in barriques – 20% new French oak – for 12 months.
Wild fermentation, no enzymes, oxidative handling pre-fermentation, spontaneous malolactic fermentation, gentle extraction, warmer fermentation, minimal temperature control. No fining. Estate bottled. Small amounts of sulphites added before bottling.
2014 was a year of dramatic, record-book extremes right across Australia. In South Australia and up into the Adelaide Hills we saw the second highest annual mean temperatures on record. From October rainfalls were significantly lower than average and by December the mercury was rising, resulting for an early bud set in the vineyards. January brought intense heat waves across the state, with five days in Adelaide registering above 42ºC. Hot days and warmer than average nights brought about an early veraison, though as ever, cooling breezes from Lake Alexandrina did what they could to minimise our evening temperatures, in particular, sparing us the worst of the extremes. As February arrived, the whole equation was to change. Intense storms at the beginning and middle of the month brought gale force winds and intense rainfalls, with over 100mm of rain falling between the 13th and 14th and bringing the hot, dry conditions to a thundering halt. While the cooler temperatures and wetter soils slowed ripening across many of the later varieties, the earlier ripeners were already well on their way to harvest. The outcome of the wild conditions was an uncommonly long vintage with each varietal requiring careful consideration to ensure optimal flavour at harvest.