Harvest

The grapes were the first crop harvested from our Gimblett Road Vineyard. The grapes were fully matured and had reached optimum flavour potential.

Vinification

The grapes were hand picked and taken to the winery for processing. 75%  of the grapes were destemed and crushed. 25%  were lightly crushed. Sulphur and enzyme was added at the crusher. The must was chilled to 12C. After 4 days cold maceration the must was inoculated with yeast. Temperature peaked at 31C during fermentation. The cap was gently plunged twice a day until dryness. At the completion of fermentation the skins were pressed and malo-lactic fermentation was conducted in barrel. At the completion of malo-lactic fermentation the wine was racked and sulphured. The pH was adjusted and the wine was racked to new and 2 year old French barrels for maturation. The wine was racked and returned to barrels twice and was oaked for a total of 17 months.

Composition

The wine is 100%  Pinot Noir from Gimblett Road.

Bottling

The wine was bottled on the 20th September 2000.

Sensory

Colour: Bright. Medium intensity red with a faint red brick hue. 
Aroma: Complex and elegant. Fruit driven with nuances of rhubarb, spice and cherry fruit. Subtle oak influence.  
Palate: Savoury and elegant. Fine tannins, good acid and alcohol balance complement the body of the wine. Complex toasty / meaty oak characters add another dimension to finish which lingers on the palate.  

Cellaring

Ready to consume now but should continue to develop and complex in the bottle over the next 3 to 5 years.