Bouquet:Lifted notes of cherries and ripe red berries with toasty aromas and savoury spice.
Palate: The juicy, red fruit flavours lead into a supple palate, with soft tannins.
Food Match: Beautifully matched with lamb and venison
Dietary Information: Suitable for vegetarians, vegans and gluten free diets.
Cellaring Recommendation: Enjoy now, or cellar for up to 4 years.
The 2018 growing season started out warm and dry, resulting in even flowering and ultimately balanced vines with the right amount of crop to get them through to harvest. These conditions extended through into the summer months, with periodic rains which kept the vines hydrated throughout the growing season. These warmer conditions also meant harvest started around two weeks earlier than the previous year. Our Pinot Noir was harvested in excellent condition and the resulting wine shows wonderful lifted fruit flavours in the berry spectrum balanced with savoury notes, vibrancy, purity and structure.
Winemaker: Natalie Christensen
Harvest Date: 19th March- 8th April 2018
Winemaking Analysis: Alc 13% pH 3.64 TA 4.7 RS <<1.1g/l
Our low yielding Pinot Noir blocks were harvested at optimum ripeness. The parcels were cold macerated before being warmed and inoculated with selected yeasts. A fast, hot fermentation proceeded with regular plunging to craft a wine with elegance and balance. The parcels were gently pressed off after fermentation, with a short period of post ferment maceration to achieve the desired tannin balance. The wine was aged with French oak while undergoing malolactic fermentation. It was then blended, stabilised and filtered prior to bottling.
Download Peter Yealands Pinot Noir Tasting Note