- This, our second Pinot Noir was made from grapes sourced from our Macclesfield vineyard and with warm days and cool nights, it provides ideal growing conditions for this varietal.
A blend of 6 different clones, we have taken to a bit of winemaking in the vineyard with all 6 clones being harvested together and fermented as one complete blend. The wine was left on skins for 2 days, then fermented dry over the next 10 days.
Aromas of cherry cola, rose petals and spice erupt from the glass. On the palate, the wine reveals a berry fruit explosion of black cherry and cranberry, with touches of balsamic and earth tones.
Variety: Pinot Noir
Region: Adelaide Hills, SA
92 Points - James Halliday "Estate-grown, six clones picked and fermented together with 10% whole bunches, two days' cold soak, 10-day ferment, four days' post-ferment maceration, matured in French puncheons (10% new) for six months. Red cherry, black cherry, cherry cola - you name it. Blinding value for money."