Region: Yarra Valley
Appearance: Vibrant red, bright and alive.
Villages: Dixons Creek, Tarrawarra and Woori Yallock.
Bouquet: Perfumed, strawberry, plums, spice, smoky oak.
Palate: Medium weight, textural, dark fruits, wood spice, fine gentle tannin.
Suggested Cuisine: Gnocchi with pork or duck ragu.
General Characteristics: Dry / Medium Bodied
Cellaring: Will continue to develop complexity and interest for up to five years if stored in a good cellar.
Vintage Conditions: 2013 was quite warm but produced aromatic and plump Pinot Noir. Good fruit maturity and natural acidity, abundant flavour and generally a calm harvest.
Vineyard Selection: Estate vineyards at Dixons Creek, The Abbey, Emu, Ponderosa, Viggers and Lusatia Park. Older plantings MV6 clone, younger plantings of 777.
Winemaking: Fruit was hand harvested and hand sorted over a sorting table. A combination of whole berry with 10-20% whole bunch is tipped into open fermenters. 18-22 days of maceration and fermentation with wild yeast. Pressed, settled overnight and then filled to barrel by gravity. Allowed to mature for nine months at 16°C in 225L French casks.
Wine Analysis: Alc/Vol: 13.0% pH: 3.63 TA: 6.2 g/L
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Gnocchi with pork or duck ragu.