2023 Mihaly Pinot Noir
2023 Mihaly Pinot Noir
Luscious black cherry, cranberry and raspberry meld nicely with cardamon spice. Stewed rhubarb, baked cherry and olive tapenade are all in harmony as velvet like tannins provide length and texture to the finish.
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
Mihaly – Paradigm Hill (100%) :: 115 (67%), MV6 (33%)
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| Harvest date :: Yield |
Harvest Date
Handpicked 16-20th March 2023 :: 1.4-1.6t/ha
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| Brix :: pH :: TA |
pH
12.0 – 12.1 :: 3.46-3.48 :: 5.9-7.1g/L
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| Winemaking |
Winemaker Notes
Handpicked and hand sorted and (mostly) destemmed (some whole bunch used in separate parcels) this fruit was fermented in a mixture of concrete and stainless steel fermenters.
A cold soak for 4-5 days before wild yeast fermentation with an average of 14 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 barriques.
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| Winemakers |
Production
Martin Spedding, Imogen Dillon
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| Aging :: Oak |
Aging
11 months :: 17% new oak combined with old oak barrels
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| Residual sugar | |
| Finished pH :: TA |
Acid
3.69 :: 5.5g/
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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
Luscious black cherry, cranberry and raspberry meld nicely with cardamon spice. Stewed rhubarb, baked cherry and olive tapenade are all in harmony as velvet like tannins provide length and texture to the finish.
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| Food :: Temperature |
Food Pairing Notes
Rye Pappardelle, duck and porcini ragu, orange buttered hazelnuts :: serve at 13-16°C
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| Best drinking |
Bottling Date
2024-2034
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| Downloadable PDF |
