Dexter Pinot Noir 2018 (Mornington Peninsula, Victoria) "...cherry, strawberry, licorice..."
Hand picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°c and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak bariques (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in January for bottling in February, 10 months after harvest.
Tod Dexter has produced a youthful pinot of tremendous potential, the palate big and bold and loaded with concentrated sweet cherry and plum flavours, plenty of tannin and vibrant acidity. A gorgeous pinot, which is just a baby.
"Aromas of dark berry fruits such as blackberry, plums and cherries with background aromas of dried herbs and spices. The wine is similar to the 2013 and 2015, perhaps more powerful. The complex flavours are of blackberries, plums, spices and hints of oak. It has a soft entry with mid palate fruit sweetness and lovely texture. The finish is long with balanced acid and fine tannins. It should age very well." - Producer