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2008 Reserve Pinot Noir

2008 Reserve Pinot Noir
Wine Specs
Vintage
2008
Varietal
Pinot Noir
Alcohol %
13.5

2008 Reserve Pinot Noir

Fine subtle aromas of savoury bacon, wood smoke, raspberries and game. The palate has fine, delicate fruit with subtle layers and complexity. The firm structure is balanced by the texture and the wine finishes with great persistence and lingering flavours of raspberries and chocolate. The wine has many layers and will age well for a number of years.

Vintage & Winemaking: The 2008 season was mostly cool through December and January, and a brief heat spike mid February aided ripening. Our pinot noir fruit was all picked before the March heat wave that caused issues in other regions. Fruit was all hand harvested from our own vineyards, and is a blend of our 24-year-old MV6 and 19-year-old D5V12 clones. After hand harvesting the fruit is chilled overnight before destemming. The must is entirely gravity transferred in the winery to avoid pumping. The grapes are fermented in 3-5 tonne batches according to the vineyard block size. Each batch from the vineyard is kept separate throughout the winemaking process. The must is inoculated with Burgundy yeast, with pigeage and remontage as required by the season. Peak ferment temperature is about 32⁰C, total time on skins is 10 days on average. The must is again gravity transferred for pressing to tank, before settling for 1 day and then transfer to French oak, about 25% new. Our oak selection includes Dargaud et Jaegle, Mercurey, Sirugue and Francois Freres.

Malolactic fermentation occurs naturally in barrel, the wines are not racked post malo, and are sulphured in barrel. The wine stays in barrel for about 11 months until final blending, the wine is crossflow filtered before bottling. To preserve the purity of our wines we minimize the amount of movement in the winery.

 

In Stock
Add To Cart
$100.00
 
Available to Cellar Club members only

2008 Reserve Pinot Noir

2008 Reserve Pinot Noir
Wine Specs
Vintage
2008
Varietal
Pinot Noir
Alcohol %
13.5

2008 Reserve Pinot Noir

Fine subtle aromas of savoury bacon, wood smoke, raspberries and game. The palate has fine, delicate fruit with subtle layers and complexity. The firm structure is balanced by the texture and the wine finishes with great persistence and lingering flavours of raspberries and chocolate. The wine has many layers and will age well for a number of years.

Vintage & Winemaking: The 2008 season was mostly cool through December and January, and a brief heat spike mid February aided ripening. Our pinot noir fruit was all picked before the March heat wave that caused issues in other regions. Fruit was all hand harvested from our own vineyards, and is a blend of our 24-year-old MV6 and 19-year-old D5V12 clones. After hand harvesting the fruit is chilled overnight before destemming. The must is entirely gravity transferred in the winery to avoid pumping. The grapes are fermented in 3-5 tonne batches according to the vineyard block size. Each batch from the vineyard is kept separate throughout the winemaking process. The must is inoculated with Burgundy yeast, with pigeage and remontage as required by the season. Peak ferment temperature is about 32⁰C, total time on skins is 10 days on average. The must is again gravity transferred for pressing to tank, before settling for 1 day and then transfer to French oak, about 25% new. Our oak selection includes Dargaud et Jaegle, Mercurey, Sirugue and Francois Freres.

Malolactic fermentation occurs naturally in barrel, the wines are not racked post malo, and are sulphured in barrel. The wine stays in barrel for about 11 months until final blending, the wine is crossflow filtered before bottling. To preserve the purity of our wines we minimize the amount of movement in the winery.

 

In Stock
Add To Cart
$100.00
 
Available to Cellar Club members only