Pinot Noir Shiraz

AWARDS

89 points, Bronze, 2023 Macedon Ranges Wine Exhibition (Class 7, Other Reds & Blends)
50 points, Bronze, Daylesford Wine Show 2023 (Class K Other Reds and blends)
82 points, 2023 The Australian Single Vineyard Wine Show (Class 48, Red Blend)
80 points, 2023 Melbourne Royal Wine Awards (Class BRB010 – Other Red Blend 2022 & Younger)
70 points, 2023 Cowra Wine Show (Class 150, Dry Red Blends)

TASTING NOTE

A vibrant, magenta colour. Lifted fruit cake spice, liquorice, and cherry fruit on the nose follow on the palate with raspberry clafouti, blackberry, porcini mushrooms, and turned earth. Deeply layered with lashings of fruit, texture, and suppleness. Smashable.

WINEMAKING

A new wave Aussie blend made in the ‘Nouveau’ style, this 17-acre plot was planted to Syrah in 1996 and grafted to Pinot Noir in 2014. The graft only took on around half, so this parcel became a kind of ‘field blend’ 50% Syrah and 50% Pinot Noir. Whole bunches were sealed in a static fermenter to undergo “carbonic maceration” co-fermentation over 14 days. Juice from the bottom of the fermenter was pumped over once daily. Upon completion of fermentation to dryness, the wine was pressed and matured in old oak hogsheads for 6 months.

ANALYSIS

Alc./Vol.12.5% pH 3.78 TA 5.20g/L

SERVING SUGGESTIONS

A wine to unwind with; try a sneaky glass at lunch, perfect for BBQs, impromptu drop-ins, or when you put your feet up at the end of the day.