89 pts Wine Spectator Magazine - Red berry flavors that pick up hints of mineral as they persist on the open-weave finish.
The Wine displays all characteristics of good Australian Pinot Noir. Sourced from the Nugan family's cool-climate vineyard in King Valley, Victoria, with appealing aromas of red berries with herbaceous nuances. On the palate, rich and ripe raspberry flavors are melded with mint and savory earth notes with supple tannins and a long, smooth finish.
Reviews and other Notes
89 pts Wine Spectator Magazine Light and lively, this is crisp in texture, with pretty red berry flavors that pick up hints of mineral as they persist on the open-weave finish. Drink now. 2,500 cases made. –HS
The Pinot Noir grapes were crushed & cold macerated for 3 days at <10°C under a CO2 blanket. This was followed by inoculation with a Burgundian Yeast strain & fermentation in static fermenters with manual pumpovers for 6 days. Upon completion of Primary ferment the wine was racked into Seasoned Hogsheads for MLF & maturation. Barrels were hand selected prior to assemblage, blended, tartrate stabilized and prepared for botling. Growing season: Budburst occurred mid to late September following the third consecutive dry winter where well below average rainfall was recorded throughout the valley. An extremely dry (<5mm) October was followed by above average rainfall in November and December which promoted shoot growth. Above average temperatures occurred from budburst to mid-November followed by slightly below average temperatures until late December. Flowering occurred in mid-November, and was longer than normal due to the cool conditions. January and February saw well above average temperatures coupled with very dry conditions which resulted in shoot growth cessation well before the onset of veraison in mid- January.
Yields and quality: Yields were average in both white and red varieties and ripening progressed well due to a higher leaf-area-to fruit-weight ratio and good leaf health. Despite the difficulties of the season, fruit quality was very good to excellent.
Total Acid:7.10 g/l
Residual Sugar: 4.00 g/l
Free/Total Sulfur:Free = 35ppm Total = 76ppm