A warm summer with resultant early harvest, produced wines that have great intensity and depth of flavour.
Region Tuerong, Mornington Peninsula
Soil Light sandy clay loam, sandy loam deep soils
Clone 100% MV6
Winemaker Tom Carson
Viticulturist Martin Sampson
The fruit was handpicked, with each parcel handled separately in the winery. Hand sorted and carefully destemmed (25% whole bunches). Each parcel went into traditional oak open fermenters. The fermentation was hand plunged up to three times per day, the temperature of the fermentation peaked at 32ºC and the wine stayed on skins for 6 – 10 days, after which the wine was pressed into tight grain French oak puncheons (500L) for malolactic fermentation and maturation (11 months in oak. 20% new). The wine was bottled in February 2020. No fining, light filtration.
Deep crimson, the 2019 pinot noir has a perfumed and floral aroma. The palate is finely structured and concentrated with a host of tightly packed red berry fruits. Polished and poised, the glossy sheen of subtle French oak is beautifully integrated in the background. Super silky tannins, supple texture and incredible length. Stored carefully, this wine will age gracefully for at least 6 years.