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Wine
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Review
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore
Wine
- Wine
- Cabernet Sauvignon
- Cabernet Sauvignon Merlot
- Cabernet Shiraz Merlot
- Cabernet Sauvignon Merlot Malbec Cabernet Franc
- Carmenere
- Chardonnay
- Fiano
- Gewürztraminer
- Glera
- Grenache
- Grenache Shiraz Mataro
- Malbec
- Mataro
- Merlot
- Montepulciano
- Nero D'Avola
- Pinot Gris
- Pinot Noir
- Pinot Noir Chardonnay Brut Cuvée
- Pinot Noir Rosé
- Riesling
- Sangiovese
- Sauvignon Blanc
- Semillon
- Semillon Sauvignon Blanc
- Shiraz
- Shiraz Cabernet
- Tempranillo
- Trebbiano
- Viognier
Not in stock
Taylor Made
Pinot Noir
2017
Result Bronze 0
Result Silver 0
Result Gold 0
Result Max 0
Result Trophy 0
This Wild Ferment Pinot Noir is both delicate in nature and also generous in flavour with fresh cherry and rhubarb characters supported by smooth and silky tannins.
Sticky
VITAL STATISTICS
Wine details
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At release the wine is a cherry red colour with a vibrant purple hue to the edges.
The wild fermenet has contributed to a multi-layered nose with fresh cherry and rhubarb characters and subtle dried strawberry notes along with hints of dried herbs.
This wine has fresh cherry and rhubarb characters along with red apple skin on the palate. The extremely gentle fruit handling has resulted in a wine that is both delicate in nature and also generous in flavour. A well-defined acid profile provides structure whilst the silky tannins provide beautiful texture. The high quality French oak holds court to the finish, which is lingering and extremely moreish.
The fruit for this wine was selected from a premier grower partner in the Adelaide Hills. The fruit was harvested in the cool of the night in April 2017 and then was quickly transferred to our winery. Once there, it was destemmed and transferred to static stainless steel tanks and cooled to 22 degrees C. Primary fermentation was carried out using wild indigenous yeast and was completed after 8 days. Following this, the wine was gently pressed using the pneumatic airbag press and transferred back to tank to complete secondary, malolactic fermentation. Post MLF the wine was racked into French oak barriques and allowed to mature for 7 months prior to bottling with minimal filtration.
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Clare Valley
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- Acid: 5.99
- Alc %: 13.5
- PH: 3.48
- Residual Sugar: 0.20
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Will reward careful cellaring under ideal conditions to 2027, possibly beyond.
Colour At release the wine is a cherry red colour with a vibrant purple hue to the edges.
NoseThe wild fermenet has contributed to a multi-layered nose with fresh cherry and rhubarb characters and subtle dried strawberry notes along with hints of dried herbs.
PalateThis wine has fresh cherry and rhubarb characters along with red apple skin on the palate. The extremely gentle fruit handling has resulted in a wine that is both delicate in nature and also generous in flavour. A well-defined acid profile provides structure whilst the silky tannins provide beautiful texture. The high quality French oak holds court to the finish, which is lingering and extremely moreish.
Winemaker NotesThe fruit for this wine was selected from a premier grower partner in the Adelaide Hills. The fruit was harvested in the cool of the night in April 2017 and then was quickly transferred to our winery. Once there, it was destemmed and transferred to static stainless steel tanks and cooled to 22 degrees C. Primary fermentation was carried out using wild indigenous yeast and was completed after 8 days. Following this, the wine was gently pressed using the pneumatic airbag press and transferred back to tank to complete secondary, malolactic fermentation. Post MLF the wine was racked into French oak barriques and allowed to mature for 7 months prior to bottling with minimal filtration.
Clare Valley
- Acid: 5.99
- Alc %: 13.5
- PH: 3.48
- Residual Sugar: 0.20
Will reward careful cellaring under ideal conditions to 2027, possibly beyond.
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