Our inaugural Single Vineyard release. Exceptional fruit given exceptional treatment.
Handpicked and 90% destemmed, fruit was cold soaked for 14 days prior to wild fermentation in Burgundian oak vat. French oak maturation, 38% new. 11 months. Unfined, unfiltered, much loved.
The Bonadale Vineyard is our highest and most sunlight. Fruit for this wine was selected from 3 Clones – 777, 667, MV6. These are early ripening, intensely flavoured clones. Fruit was handpicked, 100% destemmed, and wild femented following a 14 day cold soak.Just 10 barrels selected.
The Clairdown Vineyard is our oldest and coolest. Fruit for this wine was selected from the early ripening D5V12 Clone – an aromatic and silky clone. Fruit was handpicked and whole-bunch fermented utilising indigenous yeast cultures. Just 8 barrels selected.
2017 is quickly shaping an as iconic vintage for Tasmanian Pinot Noir.
Fruit was handpicked based on clonal ripeness and majority destemmed prior to a 7-14 day cold soak. Fermentation was a combination of cultured and wild yeast, with maturation taking place over 11 months in first-grade French oak, 30% new.
