The 2021 growing season was a true roller coaster with a great result in the end ! It began with a wet spell and a later then average budburst. Thankfully the spring weather improved in November with mild dry and warm weather allowing for perfect flowering and set. From the outset we realized the yield would be excellent and the consistency of set indicated a great year ahead. This proved the case ! A mild, dry December was followed by a wet January which kept the vineyard team busy. However the weather changed again for the better with a warm (but not hot) February and only 4mm of rain ! This enabled the fruit to ripen at an even pace and we commenced picking in the third week of February. The bunches were of good size and weight with lovely intense fruit flavours and comprised of beautiful natural acids. The wines are looking bright, and energetic in their youth. The 2021 releases will have that lovely balance of fruit weight, complexity, line and length. An excellent/benchmark vintage.

Bright ruby red and brilliant appearance, purple hues. This benchmark season has produced a wine with a wonderful complex nose, the hallmark of all great Pinot Noirs. Aromas of bright red cherries are juxtaposed by earthy notes and a hint of flinty spice from the cooler season. The palate delivers all of the promised complexity and more. Energetic and bright style with fine Piinot Noir ’Peacocks Tail’ tannins. A detailed and expressive wine that will mature gracefully over the next 6-10 years.

Our Estate vineyard Pinot Noir is a blend of two blocks (both MV6), the gravelly hungrier duplex clays of the North facing B block (60%) and the cooler loamy brown soils on the south facing C block (40% of blend). Hand-picked on the 24th of February and 3rd of March respectively, the fruit was kept in the coolroom overnight. De-stemming into vats the following morning, fruit purity of utmost importance with daily gentle wetting of the cap and CO2 (dry ice) for protection. A portion of whole bunches fermented seperately, making 10% of the final cuvee. 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 5 separate batches remained ‘on skins’ for 14 and 15 days. At the completion of fermentation, the wine was pressed to tank and then racked to French oak barrels (30% new) for malolactic fermentation. 9 months in oak, before being bottled December the 16th 2021.

Our 2021 Estate Vineyard Pinot noir would match well with Cuisse de Canard Confite, Confit duck leg with aromatic spices, roasted kipfler potatoes, black garlic, wild mushrooms and thyme jus