Ripe black stone fruit combine with spice and subtle toasty oak on the nose. A concentrated palate opens with generous black plum characters that are complimented by a hint of liqourice. A minerally fined grained tannin texture gives refinement to the finish.
Technical Information
WINEMAKING NOTES The grapes were hand harvested and sorted before being destemmed into fermenters (with no crushing). A preferment 'cold soak' took place for 4 days before spontaneous fermentation was allowed TO kick in. Fermentation took 10 days and total time in the fermenter was about 20 days. The wine spent 11 months in French oak, approx 30% new. The wine was bottled by gravity after minimal fining and filtration.
PH 3.6 RS 0 G/L TA 5.6 G/L ALC 14.2%
VITICULTURE Young vines (predominantly 4 & 5 year old) pruned to 2 cane vertical shoot position. Shoot thinning was performed by hand shortly after budburst. The vines were leaf plucked at flowering. Crop thinning was performed at veraison, and in general resulted in vines carrying no more than 1.5 kg of fruit.
Awards & Reviews
Blue-Gold in the Sydney Top 100 competition.
Sam Kim, Dec 2009 A nicely lifted nose displaying red/black cherry, spice and a touch of dried herb characters. It's ripe and smooth on the palate with a juicy mouthfeel and fine tannins. It's immensely appealing on the palate with ample fruit and supple texture. A very well priced second label Pinot from Woollaston Estates. At its best: now to 2011. 88 points, 4 stars.
