2023 Estate 'Down the Hill' Pinot Noir
2023 Estate 'Down the Hill' Pinot Noir
Baked cherry and a floral lift jump from the glass. Compote, ripe cranberry and raspberry carry through on the palate with a savoury backbone driven by graphite and clove spice. Earthy tannins bind the wine together, finishing with length and persistence.
Wine Profile
| Vintage |
Other Notes
Higher than average rainfall during flowering and over the course of the season resulted in lower yields on all sites. Flavour and sugar development were prolonged, resulting in more hang time, greater intensity, and drive.
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| Vineyards :: Clones |
Vineyard Notes
Coolart Road (78%), Capella (17%), Mihaly (5%) :: MV6 (70%), Abel (25%), 777 (5%)
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| Harvest date :: Yield |
Harvest Date
Handpicked 20-29st March 2023 :: 0.7-5.7t/ha
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| Brix :: pH :: TA |
pH
12.1-13.3 :: 3.2-3.4 :: 6.0-7.5g/L
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| Winemaking |
Winemaker Notes
Handpicked and hand sorted and (mostly) destemmed (with some whole bunch used in separate parcels).
Fermented in a mixture of concrete and stainless steel fermenters. A cold soak for 4-5 days before a wild yeast fermentation with an average of 16 days on skins.
The wine was then pressed to tank and racked to barrel keeping all the individual parcels separate, where they underwent natural malolactic fermentation. 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
10 months :: A mix of barriques and puncheon French oak barrels, 12% new.
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| Residual sugar |
Residual Sugar
Dry
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| Finished pH :: TA |
Acid
3.64 :: 5.6g/L
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| Alcohol % |
Alcohol %
13.0
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| Production |
Production Notes
Bottled February 2024 :: screwcap
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| Tasting Notes |
Tasting Notes
Baked cherry and a floral lift jump from the glass. Compote, ripe cranberry and raspberry carry through on the palate with a savoury backbone driven by graphite and clove spice. Earthy tannins bind the wine together, finishing with length and persistence.
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| Food :: Temperature |
Food Pairing Notes
Braised beef cheek bourguignon with duck fat potatoes and a fresh garden salad :: serve at 13-16°C
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| Best drinking |
Bottling Date
2024-2034
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| Downloadable PDF |
