The Reserve Pinot Noir is sourced purely from our five preferred clones. The fruit is de-stemmed via a small, customised, gentle de-stemmer that keeps as many whole berries as possible. After ferment, the fruit is then basket pressed, and the wine is made without any additions until bottling. Some whole bunches are included, and the percentage varies according to the style of the vintage. The Pinot is then matured in a combination of old and new French barriques prior to bottling.
Of the five clones available from our Estate, four made the cut for the 2018 Reserve - D5V12 (70%), 777 (10%), Martini (two clones, total 10%), and MV6 (10%). Grapes were handpicked, keeping individual clones separate in small open fermenters. 30% whole bunch fruit was added to ferments, enhancing aromatics and structural complexity. Fermentation was initiated by indigenous yeast (wild ferment). Each clonal parcel was basket pressed and filled to French oak barrels with full solids. Burgundy seasoned and coopered French oak barriques, approximately half new, were assigned on the character and potential of individual parcels. All barrels were kept on lees to build palate, body and complexity. They were racked and blended just prior to bottling.
Brimming with juicy red and blue fruits, along with caraway seeds and truffle oil. The fruit opulence is framed by length-defining tannins, with briary and stalky notes. Under these layers are also cinnamon, cloves and cigar-box. The texture is plush and extraordinarily generous with a very fine, chewy finish.
Pairs well with roasted lamb shoulder.