Red Fruit, Floral, and Pepper / Spice, Sweet Spice
BODY: Medium -
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Moderate (9-12%)
Origin: Western Australia (Margaret River, Swan Valley & More), Australia
Grape Varietals:
Pinot Noir (Pinot Nero)
Winemaking:
On Lees Ageing
Maturation: 7-12 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
Roasted chicken with herbs, chargrilled pork chop
ASIAN FOOD PAIRING
Grape Varietals & Region: 100% Pinot Noir from Pemberton, Western Australia.
Taste Profile: A seductive perfumed nose of rose petals and vanilla spice like characters. The silky and smooth palate is medium-bodied with masculine cherry flavours with the closure all spice. Combined with delicate soft tannins reaches effortlessly to a long finish. It has the structure and balance to handle further aging.
Winemaking Process: An open fermenter was one quarter filled with whole clusters, essential to the development of flavour and perfume, and the remaining clusters de-stemmed only.
The berries were not crushed, and 10 per cent of free-run juice was drained off before fermentation in order to enhance concentration. After cold soaking for two days, the must was allowed to warm and seeded with yeast.
The ferment was punched down by hand several times a day gradually breaking the whole bunches toward the end of the process, allowing for the gentle flow of sugars; keeping the wine fresh and pure.
The wine was gently pressed into 500 litre French Oak puncheons: 1/4 new and matured on the lees for 10 months to create our house spicy and perfumed-style Pinot Noir.
