Reserve Pinot Noir 2018

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.
 

Wine Production

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.

Tasting Notes

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.

Food Pairing

Pairs well with roasted lamb shoulder.

Production Info
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
Average Vine Age
15 - 37 years
Year vineyard planted
1982
Winemaking & Aging
Varietal composition
100% Pinot Noir
Prefermentation Technique
Ambient cool soak prior to wild ferment taking place.
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
Analytical Data
Alcohol
14.5 %
pH level
3.77
Residual sugar
dry g/L
Acidity
4.52 g/L

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