Reserve Pinot Noir

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Wine Description

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.

“70% 38yo D5V12 and 10% each of 777, Martini and MV6 clones (the clonal make-up varying each year), fermented with 30% whole berries, matured in French oak (50% new, normally 30%) for 10 months. Striking wine. The fruit impact deals with the oak. Extreme length.” (Best of Pinot Noir, 2021 Halliday Wine Companion Awards)
— James Halliday, Aug 2020

“Brilliant ruby-red. Vibrant red fruit, floral and baking spice aromas, along with hints of cola and vanilla. Appealingly sweet and well-concentrated but lively as well, offering energetic cherry, raspberry and spicecake flavors lifted by smoky mineral and floral elements. Fine-grained tannins frame an impressively long, focused finish that strongly echoes the berry and spice notes. 50% new French oak.”
— Vinous, Sep 2022

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Production area/appellation:

Adelaide Hills

Vineyard name

Ashton Hills Vineyard

Vineyard size

3 hectares acres

Soil composition

Basket Range Sandstone - loamy sands with variable gravel, sand and clay. Free draining.

Elevation:

1880 feet feet

Year vineyard planted:

1982

Average Vine Age:

15 - 37 years

Prefermentation Technique:

Ambient cool soak prior to wild ferment taking place.

Varietal composition:

100% Pinot Noir

Fermentation container:

Small open stainless steel fermenters. 500kg to 1.5 tonnes

Malolactic fermentation:

yes

Fining agent:

vegan

Type of aging container:

Barriques

Type of oak:

French Oak. Francois Frere is the prefered cooper. Just over a third new Barriques.

Length of aging before bottling:

10 months

pH level:

3.77

Acidity:

4.52 g/L

Alcohol:

14.5 %

Residual sugar:

dry g/L

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.

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POS MATERIALS

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Reserve Pinot Noir

Wine Description

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