Pinot Noir 2016

$40.00

“Like 2015, the style we aspire to. Not overripe, not underripe, but just right.”- Erinn Klein, Winemaker

A beautiful blend of smoky beetroot, raspberry and bramble with lifted scents of pea blossom, crushed lavender and a slight oakiness. This wine is seamless through and through, with both the primary and complexing flavour characters extending from aroma to palate on a lush, soft backdrop. Complete with excellent length, this is the Pinot Noir we endeavor to create whenever the vintage permits.

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.

15% whole-bunch pressed. Gentle plunging daily. 3-4 weeks on skins. Matured in 25% new French barriques. Bottled after 12 months.

Wild fermentation, no enzymes, spontaneous malolactic fermentation, gentle extraction, warmer fermentation, minimal temperature control. No fining. Estate bottled. Small amounts of sulphites added before bottling.

2016 was a dry, hot vintage from the outset with only periodic respite. Promising rains in July and August of 2015 gave way quickly to an extremely dry spring and above-average temperatures, with essentially none of the seasonal rains we rely upon from October through much of January. On the bright side, despite conditions at flowering, we had a better-than-ever fruit set that was consistent across all varieties. And then, just as vintage was becoming visible on the horizon, the miracle came: a perfectly-timed, drenching rainstorm hit South Australia on January 21 & 22, refreshing the vines in a way irrigation just cannot match. A second significant rain event in the first few days of February ensured that the vintage was saved. The harvest was very early, beginning in the middle of February, but not nearly as early as it would have been and the fruit was thoroughly revived. The result was higher-than-average yields, good acidity, moderate concentration and balanced, approachable wines. Winegrowing is rarely for the feint of heart!

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