Region: Yarra Valley 100%
Composition: Pinot Noir 100% (MV6 80%, 114 20%)
Harvest date: 20 February (114) and 25 February (MV6)
Mild conditions in the early part of the season gave way to a drier and hotter conclusion in mid to late summer. The dry weather allowed the grapes to ripen fully and we had the luxury of picking when we, and not the weather, decided.
The two clones were fermented separately—MV6 with 15% whole bunches and the 114 with 20% whole bunches. Fermentation regimes were similar although the MV6 had three more days on skins. The wines were then racked to French oak barriques for maturation. Bottling took place in February 2016.
Alcohol: 14.0% pH: 3.62 T/A: 6.1 g/l
Showing a complex bouquet of rich fruit, spicy characters from the inclusion of stalks and a subtle oak smokiness.
The palate is medium to full-bodied with great concentration. Lingering and silky, the flavours are classic Pinot Noir.
Will develop well with a few years in the cellar.
Has the intensity to match spicy dishes, so Asian, South American and even Indian cuisines work well.
Poultry dishes are a great match--but don't stop at duck. Try quail, pigeon or goose.
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