Tasting notes
- Vineyard Region Yarra Valley, VIC
- Vintage Conditions The 2007 vintage was difficult with frost, hail, drought and bushfires in the nearby regions. The lack of rainfall led to an early harvest resulting in low yields. Fruit from this vintage displayed beautiful intense ripe fruit characters and excellent flavour concentration.
- Grape Varietal Pinot Noir
- Vinification and Maturation The handpicked parcels of fruit were tipped to small wooden vats and crushed using the French method 'pigeage', or treading the grapes. A cold period of maceration took place prior to fermentation to extract maximum colour and flavour intensity. Wild fermentation occurred with the must pigeaged three times daily. Post fermentation, a period of warm maceration on skins occurred to allow greater development of palate richness and further soften and integrate the tannins. The free-run juice was transferred to a mix of new and second use French oak barrels for natural malolcatic fermation. The wine was matured for six months with regular battonage to build palate weight and richness to the final wine.
- Winemaker Jim Brayne's Notes
- Colour Garnet red with hints of ruby.
- Aroma Lifted red cherry aromas and perfumed violets, balanced with a hint of savoury spice, forest-floor and fresh oak.
- Palate A majestic and elegant wine with layers of vibrant cherry framed by fine, supple tannins.
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Wine Analysis
Alc/Vol:13.50%pH:3.46TA:5.80 g/L
- Last Tasted 01 MAR 2008
- Peak Drinking Enjoy this wine in its youth or cellar carefully for up to five years from vintage.
