2021 Estate 'Down the Hill' Pinot Noir
2021 Estate 'Down the Hill' Pinot Noir
Fruit compote and hints of toasted fennel and rosemary lead the way to what is a layered, complex and brooding style of Pinot Noir. Satsuma plum, cherry, cranberry sauce and fine chewy tannins fill the palate and linger.. for some time.
Wine Profile
| Vintage |
Other Notes
With a La Niña weather pattern controlling the season, the wet spring and start to the summer delayed bud burst and flowering. Below average temperatures and rainfall over summer allowed the grapes to ripen slowly but evenly, resulting in great concentration of flavour and good natural acidity.
|
| Vineyards :: Clones |
Vineyard Notes
Coolart Road (84%) Paradigm Hill 16%:: MV6 (100%)
|
| Harvest date :: Yield |
Harvest Date
Hand picked 10 – 18 March 2021 :: 1.8- 4.7 t/ha
|
| Brix :: pH :: TA |
pH
22.86 - 24.12 :: 3.34 - 3.52 :: 6.73- 7.2 g/L
|
| Winemaking |
Winemaker Notes
• Handpicked and hand sorted and (mostly) destemmed (some whole bunch used in separate
parcels)
• Cold soak for 4-5 days
• Wild yeast fermentation in a mixture of concrete and stainless steel fermenters.
• An average of 14 days on skins.
• The wine was then pressed to tank and racked to barrel keeping all the individual parcels separate
• Aged in a combination of old and new puncheons and barriques
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| Winemakers |
Production
Imogen Dillon, Martin Spedding
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| Aging :: Oak |
Aging
11 months :: 12% new oak
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| Residual sugar |
Residual Sugar
Dry (0.24 g/l)
|
| Finished pH :: TA |
Acid
3.50 :: 5.7 g/L
|
| Alcohol % |
Alcohol %
13.0
|
| Production |
Production Notes
Bottled February 2022 :: screwcap
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| Tasting Notes |
Tasting Notes
This Down the Hill Pinot selected from our Coolart Road vineyard is powerful but incredibly elegant and fine with fruit compote and hints of toasted fennel and rosemary which provides a layered, complex and brooding style of Pinot Noir. Satsuma plum, cherry, cranberry sauce and fine chewy tannins fill the palate and linger… for some time.
|
| Food :: Temperature |
Food Pairing Notes
Gnocchi with braised rabbit ragu :: serve at 13-16°C
|
| Best drinking |
Bottling Date
2023-2030
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| Downloadable PDF |
