The hand picked fruit for our Pinot Noir was sourced from the Christmas Hill vineyard located in the Kuitpo region of the Adelaide Hills. After picking, the Pinot was 25% whole bunch fermented with the balance crushed and destemmed across a selection of four clones. A natural yeast fermentation proceeded over a period of two weeks before basket pressing and transferring to French oak barriques (Nadalie, Remond and Chassin) of which one third were new. Maturation was over the course of 12 months with a single racking. The wine was bottled in March 2021 unfined and unfiltered.
"All things right; fermented under the aegis of wild yeast, quality French oak for 12 mths. A tough place to craft this most capricious of varieties these days. In these hands, nevertheless, drinkability is a given. The tannins, lithe, dutifully firm and spicy, without encroaching on the easygoing sass of root spice and fecund strawberry scents. Reminiscent of something swiggable from Alsace." - 92 Points, Ned Goodwin MW (Halliday Wine Companion)
"Lots of generosity on the nose with cherry and raspberry wine gum aromas, along with hints of white pepper and savoury notes. The cherry, raspberry, strawberry spectrum continues on the palate supported by a gentle smoky lick and soft tannins. Good intensity and length and finishing with a confident savoury flourish. This wine is structured and nuanced, a more confident version of previous vintages, its muscles bulging a little more beneath its fashionable tee, the stubble on its chin now obvious from a distance. I'm a big fan of Adelaide Hills Pinot Noir for their ability to mirror elements of AC Burgundy and this wine is no exception." - Erez Gordon, Carboot Wines