The Pinot Noir vines on the property are all south facing on a 10% slope; the soil is a mix of clay, loam and rock. The clones are unknown at this time but hopefully with a bit of sleuthing we can determine their origins. They are all 20+ years old and at their peak of flavour production.
The grapes were de-stemmed to one tonne open top fermenters and left to soak for three days, then warmed up and inoculated. Primary ferment was complete in two weeks and the grapes were pressed to tank and left for 24 hours to settle off the heavy lees. At this point the wine was moved to barrel and left to complete malolatic fermentation. The 30% new French oak barrels were from Master Cooper, Eric Fourthon, made specifically for Pinot Noir and Blue Grouse. After diligent monitoring, the decision was made to remove the wine from barrels to allow the fruit to shine and have the oak as a strong supporting character.
Our Pinot Noir exhibits aromas of cherry, nutmeg and allspice. The oak is well integrated with a hint of earthiness and eucalyptus followed up by flavours of plum and black licorice. This complex wine shows elements of minerality and flint. Fine tannins and firm acidity round out the finish.