Good winter rainfall provided optimal soil moisture profiles leading into drier and warmer than average conditions from September through to April. Spring provided ideal conditions for flowering and fruit set resulting in above average crop loads with big healthy canopies enabling even and steady ripening. Quality was exceptional, with lovely varietal flavour and balanced natural acidity.
A blend of original 1986 plantings trained on the Lyre system and 2000 plantings on the VSP system with a clonal mix of D2V6, D5V12, 114, 115. Soils are old red loams of volcanic origin. Handpicked between 14th of March and 4th April 2018.
Fruit was destemmed into open pots for initial cool pre-ferment maceration, usually up to four days. Some pots were allowed to ferment ‘wild’ with natural yeasts. The remainder were inoculated with cultured yeast and all pots received regular hand plunging during ferment to gently extract flavour and tannins. Upon dryness the wine was pressed to French oak barriques, 25% of which were new, where it remained for 10 months. It was then filtered and bottled.
pH 3.54, acidity 6.0g/L, alcohol 13.5%
Deep ruby red in colour, this Pinot Noir has powerful aromas of dark cherry and spice with subtle hints of dried herbs. The palate has the trademark Spring Vale intensity of dark berry fruit flavours, plush mouthfeel and forest floor undertones. Finishes with persistent velvety tannins. Will reward careful cellaring of 5-10 years, but if you don’t have the patience enjoy with spicy barbequed leg of lamb.
|Style||Dry, oak, spices|
|Residual Sugar||0.1 g/L|
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