Tasting Notes

2014 Pinot Noir

Production Notes

Vintage 2013 to 2015 were on the whole climatically very similar in Pemberton being both warmer and drier than average. Although the total growing degree days are almost the same at the end of the growing season, the monthly variation was quite different with the 2014 vintage notable by experiencing one of the warmest November’s on record.

Hand-picked at first light on 4 March 2014, our Pinot Noir was produced by Bruce Dukes at Naturaliste Vintners in Carbanup. An open fermenter was one quarter filled with whole clusters, essential to the development of flavour and perfume, and the remaining clusters de-stemmed only.

The berries were not crushed, and 10 per cent of free-run juice was drained off before fermentation in order to enhance concentration. After cold soaking for two days, the must was allowed to warm and seeded with yeast.

The ferment was punched down by hand several times a day gradually breaking the whole bunches toward the end of the process, allowing for the gentle flow of sugars; keeping the wine fresh and pure.

The wine was gently pressed into 500 litre French Oak puncheons: 1/3 new, and matured on the lees for 10 months to create our spicy and perfumed-style Pinot Noir. The 2014 Pinot Noir was bottled on 26Th February 2015. Total of 3,600 bottles.

Tasting Notes

Complex aromatics, the nose is distinctly fruit-forward with notes of cherries and beetroot and underlying exotic spices. Supple and balanced layers of black cherry fruit, spicy oak offset earthy notes. A full bodied yet smooth wine, Burgundian Oak and succulent fruit create a long, elegant finish and smooth mouth feel.

 

2015 Chardonnay

Production Notes

As per the preceding 2013 and 2014 vintages the climatic conditions were warmer and drier than average with the 2015 year being noted for the consistency of conditions throughout the growing season with no extreme events which is rare. Without any disease pressure from such an even year the growing conditions for our cool climate area were ideal.

Hand-picked at first light on 8 March 2015, our Gingin Chardonnay was produced using whole cluster pressing; a slow process that creates refined juice with lovely preservation of the fruit characters.

The wine was fermented and matured sur lie (on lees) in 228 litre French Oak barrels sourced from the Allier and Vosges forests: 1/3 new, for 10 months with partial malolactic fermentation to achieve natural balance in acidity.

Fortnightly batonnage was applied until September, to enhance texture and complexity, and then reduced to monthly as the wine developed. The 2015 Chardonnay was racked from barrel, settled and bottled on 23 February, 2016. Total of 3,800 bottles.

Tasting Notes

Bright with a golden, yellow hue, this wine has a toasted grain, honeyed ripeness and stone fruit aroma. Elegant and mouth-filling, this wine is spicy yet smooth; tasty oak with a citrus finish; intense and flinty; with cool, integrated acidity. The finely woven palate has a precise mineral core, long, lingering finish and focus. Delicious, cool and refined

2013 Merlot

Production Notes

Our estate fruit was picked at first light on 4th April 2013. The pristine fruit was gently destemmed as whole berries into an open fermenter and allowed to cold-soak for 12 hours before draining off twenty percent of the “free run” juice to further enhance concentration before fermentation.

The fruit was cool fermented at 24⁰C, with gentle hand plunges 3 times a day to allow a gentle flow of sugar from the fruit and gradual controlled release of tannin.

After 15 days on skin the wine was gently separated from the skins and transferred to French oak barriques sourced from the Allier, Tronçais and Jupilles forests, 1/3 of which were new. After 10 months of maturation of on fine lees, the individual barrels were blended and clarified before being bottled on the 6th March, 2014. 

 

Tasting Notes

Dark red/black. High flavour and softness with structural integrity. An open and accessible wine with dark fruit notes of blackberry, chocolate limned with mocha-tinged oak and earth notes. A medium bodied wine and concentrated tannins in balance create a smooth mouth texture and good length. 3,800 bottles produced.

2013 Pinot Noir

Production Notes

Hand-picked at first light on 1 March 2013, our Pinot Noir was produced by Bruce Dukes at Naturaliste Vintners in Carbanup. An open fermenter was one quarter filled with whole clusters, essential to the development of flavour and perfume, and the remaining clusters de-stemmed only.

The berries were not crushed, and 20 per cent of free-run juice was drained off before fermentation in order to enhance concentration. After cold soaking for two days, the must was allowed to warm and seeded with yeast.

The ferment was punched down by hand several times a day gradually breaking the whole bunches toward the end of the process, allowing for the gentle flow of sugars; keeping the wine fresh and pure.

The wine was gently pressed into 500 litre French Oak puncheons: 1/3 new, and matured on the lees for 10 months to create our spicy and perfumed-style Pinot Noir. The 2013 Pinot Noir was bottled on 6 March, 2014. Total of 3,300 bottles.

Tasting Notes

Complex aromatics, the nose is distinctly fruit-forward with fragrant dewy rose and underlying exotic spices. Supple and balanced layers of dark, red cherry fruit, strawberries and cream offset earthy notes. A light to medium bodied wine, French Oak and perfectly groomed tannins create a long, elegant finish and smooth mouth feel. Delicate, fragrant and lively.

2014 Chardonnay

Production Notes

Hand-picked at first light on 4 March 2014, our Gingin Chardonnay was produced using whole cluster pressing; a slow process that creates refined juice with lovely preservation of the fruit characters.

The wine was fermented and matured sur lie (on lees) in 228 litre French Oak barrels sourced from the Allier and Vosges forests: 1/3 new, for 10 months with partial malolactic fermentation to achieve natural balance in acidity.

Fortnightly batonnage was applied until September, to enhance texture and complexity, and then reduced to monthly as the wine developed. The 2014 Chardonnay was racked from barrel, settled and bottled on 23 February, 2015. Total of 3,100 bottles.

Tasting Notes

Bright with a golden, yellow hue, this wine has a subtle, fresh and very clean aroma, punctuated by waves of juicy citrus. Elegant and mouth-filling, this wine is spicy yet smooth; intense and flinty; with cool, integrated acidity. The finely woven palate has a precise mineral core, long, lingering finish and focus. Delicious, cool and refined.