2009 Pinot NoirSOLD OUT
The 2009 vintage commenced with a beautiful cool wet spring enabling a prolific canopy of healthy leaves on the vines. This proved fortuitous as later in the season we needed a thick canopy to shield the grapes from 3 days of over 37 degrees! Fortunately, the combination of deep root systems and a healthy canopy means we didn't suffer from the sunburn and grape loss many vignerons in southern Australia suffered. The late summer warmth and mild breezes through the surrounding Victorian alps ensured steady ripening and exceptional fruit.
A very low yeilding year, slow ripening finish and a long unhurried whole bunch fermentation produced an incredibly structured pinot noir with abundant fine tannins and amazing acidity.
This is a wine that really needs decanting for several hours if you insist on drinking it young!
Commenced picking in late March 2009 with 4 passes, over several days, through the vineyard. Picked clone by clone to ensure full phenolic ripeness but avoiding overripe fruit which can transform pinot noir into a dull wine.
The grapes were picked in the early morning and placed in small open fermenters without crushing or de-stemming. Nothing was added and it was fermented by indigenous yeasts. The whole bunches add a dimension that can make the wines less approachable whilst young but ensure great structure and aroma as they evolve.
After approximately 18 months in oak, in our cool dark cellars, each barrel is tasted and the best barrels are assembled for the finished wine. The wine is left to naturally settle and in most cases bottled without any filtration.
From here the 2009 was left to integrate in bottle for a further 9 months. It will continue to evolve and improve for many years to come.
A brilliant clear wine with beautiful ruby colour.
Aromas of violet, red currant, rose petal, sour cherry, smoked bacon, coffee and cloves.
On the palate you are again struck by the vibrant acidity. Closed at first but eventually flavours of red currant, morello cherries, forest floor, mushrooms. smokey oolong tea with a complex but subtle allspice, clove flavour emerge. Powerful fine tannins are highlighted become less obvious as the wine evolves and ensures a long life. These wines demand food!
This is a tightly wound wine and will repay cellaring for 10-15 years.
Available in natural cork and screw cap.
All grapes under this label are sourced from the Savaterre Vineyard in Beechworth.
It is imperative to open this wine at least 2 hours ahead of drinking if you are going to experience the layers of complexity the palate has to deliver. This is particularly relevant if you intend to enjoy to consume this wine in the next 5 years.
Store at 14C.