The 2019 growing season began with a dry spring and later then average budburst. A small to medium sized crop was established in mild weather and 125mm of November rain came just at the right time to keep the vines healthy and vital. A warm, dry January-March with two short heat spikes kept the team on their toes. Detailed canopy management ensured the fruit remained unblemished by the heat of the sun. The resultant fruit was ripe, balanced and with exceptional acids adding to their vibrant fruit profiles. The wines are fine and approachable early with good prospects for medium term cellaring. An excellent season of vibrant and complex flavours, superb acidity and lovely soft tannins.

Expressive, supple and complex Pinot Noir with an enticing crimson/purple hue. The nose speaks of place, under the shadow of the Warramatte Ranges. Bright raspberry/cranberry with darker cherry undertones, fine oak spice and a touch of violets it is both detailed and abundant. The palate subtle and vibrant with plenty of ripe soft tannin presence, ensuring a wine suitable for cellaring. The 2019 season has delivered us a wine of incredible balance and charm.

Our Estate vineyard Pinot Noir is a blend of two blocks, the cooler loamy brown soils on the south facing C block (10% of blend), and the gravelly hungrier duplex clays of the North facing B block (90%). Hand-picked on the 20th of February the fruit was kept in the coolroom overnight. De-stemming into vats the following morning (10% whole bunch inclusion) the fruit purity of utmost importance with daily gentle wetting of the cap and CO2 (dry ice) for protection. Once fermentation commenced on day four (indigenous yeasts finally co-operating), the cap was pumped over very gently twice per day, with the odd pigeage towards the end. The batches remained ‘on skins’ for 15 days. At the completion of fermentation, the wine was pressed to tank and then racked to French oak barrels (29% new) for malolactic fermentation. 10 months in oak, before being bottled February 5th, 2020.

Our 2019 Estate Vineyard Pinot noir is classically matched with tea smoked duck breast, Chinese pickles and rhubarb hoisin.