The brief for this wine was simple. Loads of fruit and complexity, a bigger pinot than the norm'. This Pinot had to be identifiable as a traditional Adelaide Hills Pinot on the nose and blow people away with powerful berry notes. We wanted to retain a lighter look when in the glass and display that lovely mahogany/bronze colour of a good Adelaide Hills Pinot.
How did we achieve this?
Hand Picked destemmed Pinot Noir berries from the Piccadilly Valley. Arguably the Adelaide Hills goldmine when it comes to premium Pinot Noir and Chardonnay fruit, this is the key ingredient in this cracking wine. In order to achieve the desired result we blended in some Lenswood fruit. All of this was 100% barrel fermented with partial wild yeast fermentation in both old and new French Oak Barriques for 10 months.
Only 250 bottles were manufactured when bottling took place in November 2017.
Winemaking consultant - Tim Knappstein.
13.2% Alcohol