Learn More About This Product
Primary Notes: Plum, Black Cherry Raspberry Clove Hibiscus
Tertiary Notes: Mushroom
Acidity: Medium +
Tannin: Medium -
Origin & Awards
Origin: Yarra Valley, Australia
Grape: Pinot Noir / Pinot Nero
Fermentation: Heavy Wood
Serving Temperature: Best enjoyed at 16 degrees
Asian Food Pairing:
Western Food Pairing: Pork roast, Grilled zhucchi marinara
Kooyong Estate Pinot Noir 2018
Our most sensual Pinot yet ;)
The wine opens with heady aromas of pomegranate, black cherry, violet and baking spice. Combined with savory elements of dark spice and woodsy undergrowth. Weighty and powerful, the palate offers flavours of morello cherry, cranberry and an earthy blood orange character. The palate, whilst softly textured, has a long juicy core of cherry fruit surrounded by finely woven tannin. The finish is long, driven and deep, will appeal to lovers of Peninsula Pinot.
The fruit was fermented in a combination of large-format oak foudre, large-format concrete tanks and stainless steel tanks. Fermentation commenced spontaneously with ambient yeasts, included a proportion of whole bunches and lasted 16 to 18 days.
Following fermentation, the wine was pressed and racked into French oak barriques (20% of which were new), puncheons and foudre and underwent indigenous malolactic fermentation. The maturation period last 12 months. The wine is then bottled without fining and with
The Estate Pinot is a blend of three blocks on the Kooyong vineyard site: Meres, Haven and Ferrous - a true representation of place and vintage.
Following a wet Winter, budburst commenced relatively late in mid-September. The Winter rainfall set up the vineyards well for Spring with overall temperatures during Spring slightly higher than average accompanied by below average rainfall. Flowering commenced mid late November with ideal weather conditions, resulting in one of the best fruit sets in many years. The mild to warm conditions continued throughout Summer and veraison commenced in mid-January. Harvest delivered fruitful crop loads matched with very stable weather conditions, ensuring vine performance and good ripeness. Picking commenced late February and the viticultural team worked steadily until the beginning of April delivering outstanding fruit. The white wines display excellent acidity, depth and intense fruit flavours. The red wines look poised and elegant with powerful aromatics and a great balance between tannin and acid.
Underlying this is a tight line of very fine grain tannin and a silky mid-palate that deliver tightness and length. This wine will greatly reward mid-term cellaring, should be good around 2030!
"Kooyong Estate Pinot Noir comprises fruit from our Meres, Haven, and Ferrous blocks. It offers an overall expression of the Kooyong vineyard, with parcels of fruit from various soils and mesoclimates blended together to create the Estate label. Year after year the same parcels are consistently chosen, giving this wine an underlying likeness across vintages.The fruit was fermented in a combination of large-format oak foudre, large-format concrete tanks and stainless-steel tanks. Fermentation commenced spontaneously with ambient yeasts, included a proportion of whole bunches and lasted 16 to 18 days. Following fermentation, the wine was pressed and racked into French oak barriques (20% of which were new) and puncheons and underwent indigenous malolactic fermentation. The maturation period was 12 months. The wine was bottled without fining and with minimal filtration.The aromatic and expressive nose offers black cherry, floral and barrel-derived spice notes, together with complexing scents of citrus and lavender. There is a suppleness to the mid-palate, that offers flavours of pomegranate as well as earthier characters. Fine tannin provides structural support, which leads, with length and directness, to a pleasing forest fruit and sour cherry finish. This wine will greatly reward mid-term cellaring."
AWARDS & ACCOLADES
- 92 POINTS
- 92 POINTS