Yarra Valley (Dixons Creek - single site)
Bright, detailed, perfumed, strawberry, mineral, gorgeous.
Soft, fine, plump, spicy, fine tannin, good acidity, overall a quite a calm wine.
The 2009/10 growing season was the end of the four year dry spell. Ripening was still early, perhaps as a result of such a long period of stress. Timely rainfall received in early summer (December and January) gave the vineyard some relief from a dry winter and spring. Conditions for ripening of Pinot Noir were ideal with warm days, cool nights and good humidity.
Fruit was hand harvested from our oldest Pinot Noir vineyard (planted in 1971). The fruit is grown without the use of synthetic fungicides, pesticides or herbicides. The grapes are hand sorted at the winery before being destemmed and transferred by gravity to an open fermenter. Fermentation proceeds naturally without the addition of yeast. After 21 days maceration and fermentation, the wine is carefully pressed, settled overnight and then filled to barrel via gravity. It is allowed to mature for 10 months at 16˚C. The wine is then racked by gravity and filled to bottle without fining or filtration.
Alc/Vol: 13.0 % pH: 3.73 TA: 6.5 g/L
This wine will continue to develop beautifully over 10 years if stored correctly
Try with Peking Duck
Dry Medium Bodied