Sour cherries, white pepper, and wild berries are complexed with oak derived
spices including amaro and cinnamon notes. Hints of sappy, briary spice from
the whole bunch. Limestone notes add intrigue.
Appearance
Dark red with bright purple hues and brilliant clarity.
Palate
Glazed dark cherry fruits flow onto a long and wide Pinot Noir. A velvet cake
mid palate is encased with flowing tannins. Cinnamon and amora add volume.
A very long palate with fine acidity for balance.
Vinification
Hand harvested fruit was carefully destemmed into small open fermenters. A
20% portion underwent whole bunch carbonic maceration. A natural ferment
started after two days on skin. The open fermented was gently pumped over
once a day for a week until the wine was dry. It was then gently pressed and
sent to the underground cellar. Maturation was in new (20%) and used French
oak Hogsheads for 9 months prior to racking and bottling in December 2023.
Cellaring Potential
Drink now until 2032.
Vintage Notes
A cool growing season in Geelong. A settled flowering led to good crop levels
and vineyards enjoyed an mild summer which allowed full flavour ripeness
whilst still retaining good acidity.
Food Matching
Soup pork dumplings, Cacio e pepe, Baked whole flathead with capers.