A mild spring was followed by extremely hot weather over the early and middle part of summer. Initially we thought the season might be too hot for pinot noir but the latter part of summer was quite cool, bringing things back into balance. The autumn was dry, lingering and warm. Overall, this pattern resulted in early development and maturation of the grapes but fortunately it drew out the crucial ripening period, promoting a full spectrum of ripe varietal pinot flavours and tannins with good levels of natural acidity.

This wine was made utilising the centuries old techniques that have been used to make red Burgundy. The fruit was carefully hand selected after harvest so that only the best grapes were used. These were then put into small vats, retaining as many whole berries as we could. The fruit was kept cool for several days before a natural fermentation commenced through the action of the pinot’s own yeasts. The floating cap of skins was then regularly, but gently plunged by hand to keep it moist, while avoiding excessive extraction. After the fermentation ceased, the new wine was kept in contact with the remnants of the grapes for a period, the optimal duration for each vat being determined by daily tasting. The wine was then put into barriques, (40% being new) made by French artisan cooper and allowed to mature there for 18 months. In the spring after the harvest, when the weather warmed and hence the cellar temperature warmed, the wine underwent natural malo-lactic fermentation by the action of its indigenous micro-organisms. Multiple batches of pinot noir wine were made, each coming from different parts of the vineyard. This final wine was produced by blending these according to taste prior to bottling.

The wine has the rich carmine hue, typical of pinot noir, but we have purposely avoided the dark, inky colours which result from over-extraction. The aromas and flavours are a complex intertwining of fruity and savoury nuances with impressions of cherries, plums and red berry fruits, such as raspberries and blackberries. These are over-lain with hints of black olives, liquorice, coffee, grilled meats and mushrooms. There are also whispers of mocha, chocolate and cinnamon. While elegant, the wine seems to expand in the mouth and has a backbone of fine tannins and acidity which keep its structure focussed and tightly-knit. A haunting array of impressions linger on the palate well after swallowing. Although the wine is ready to drink on release, with careful cellaring it should continue to develop additional layers of complexity for 6-10 years after harvest and live well beyond.

Wine is a natural health food.