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Sticky
At release, the wine is a light to medium garnet with a bright and vibrant clarity.
At release, the wine is a light to medium garnet with a bright and vibrant clarity.
The wine is medium-bodied with flavours of ripe cherry along with subtle savoury characters. The palate has a sublimely soft and silky structure with varietal strawberry caressing the long and gentle finish. Subtle oak characters of cinnamon and cedar add to the overall complexity of this fruit-driven wine.
The fruit for this wine was sourced from our Adelaide Hills grower partners. The grapes were harvested at night and immediately transported to our winery. Once received, the grapes were quickly de-stemmed and chilled to 4°C. The juice was cold soaked for 3 days to maximise varietal fruit and mouth-feel. This was followed by fermentation in stainless steel using specialist yeast for Pinot Noir. The wine was then gently pressed using a pneumatic bag press, transferred to tanks and allowed to settle before secondary malolactic fermentation. Post malo-lactic fermentation, the wine was filled to a combination of 1 and 2 year old French oak hogshead barrels for maturation prior to fining, filtering and bottling in August 2016.
Adelaide Hills
This wine can be enjoyed upon release but will reward careful cellaring up to and possibly beyond 2020.
Colour At release, the wine is a light to medium garnet with a bright and vibrant clarity.
NoseAt release, the wine is a light to medium garnet with a bright and vibrant clarity.
PalateThe wine is medium-bodied with flavours of ripe cherry along with subtle savoury characters. The palate has a sublimely soft and silky structure with varietal strawberry caressing the long and gentle finish. Subtle oak characters of cinnamon and cedar add to the overall complexity of this fruit-driven wine.
The fruit for this wine was sourced from our Adelaide Hills grower partners. The grapes were harvested at night and immediately transported to our winery. Once received, the grapes were quickly de-stemmed and chilled to 4°C. The juice was cold soaked for 3 days to maximise varietal fruit and mouth-feel. This was followed by fermentation in stainless steel using specialist yeast for Pinot Noir. The wine was then gently pressed using a pneumatic bag press, transferred to tanks and allowed to settle before secondary malolactic fermentation. Post malo-lactic fermentation, the wine was filled to a combination of 1 and 2 year old French oak hogshead barrels for maturation prior to fining, filtering and bottling in August 2016.
Adelaide Hills
This wine can be enjoyed upon release but will reward careful cellaring up to and possibly beyond 2020.
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