- Tasting Notes
- Growing Season
Medium bright red with a purple tinge
Ripe cherries, red currants, satsuma plum with typical Leongatha earthy/forrest floor and ungrowth notes.
The palate is built around a core of juicy fruit with zingy cranberry like acidity and subtle and very fine grained tannins that will soften with bottle age..
After the unrelenting rain of the 2011 vintage, it was with a sense of foreboding that the 2012 vintage started off with yet more rain. October and November were wet with over 120mm in each month and accessing the vineyard with the tractor was difficult because the ground was already sodden from the year prior. November was also marked by warm nights that further pushed up disease pressure. A fight from the outset to save the vintage ensued, and with organics this essentially meant getting into the vineyard by hand and removing leaves and shoots - sacrificing yield for air movement and light penetration. As the pace of work and anxiety became feverish - a benign, warm and dry December unfolded and January was kinder still. Work continued and we had to trim non stop as the vines utilised the amble ground water from the wet spring. Bird pressure was not high so we took our time putting the nets on in case we needed to apply a late spray. February and March were both warm and dry and flavours accumulated beautifully throughout March. We began harvesting the Pinot Noir on the 27th of March as red berry flavours and typical Leongatha earthiness intensified. The harvest baumes were low (around 12.5) but some berry bagginess and the prospect of a warm change in early April compelled us to pick and capture the flavour spectrums we had. The comic irony of starting the vintage in apoplectic fear of rain and ending it out of concern for warmth was not lost on us.
The fruit was destemmed, chilled and then cold soaked for 48 hours. The must was then moved into the sun to warm and the ferment began naturally. Most batches finished ferment in 10 to 14 days and the wine was then pressed off to settling tanks for two to three days for malolactic fermentation to begin. The wine was then racked to old French oak barriques for malolactic fermentation and elevage on light lees.