Made from grapes grown on clay loam soils in the Brancott Valley, the wine offers graceful mouthfeel and texture, wonderfully enhanced by complex flavours of dark fruit, game, nutmeg, thyme and mixed spice. The wine is elegant and persistent, and offers waves of attractive fruit, spice and savoury flavours. Only 1 barrel made. At its best: now to 2024. Certified Organic.
From 16-18 year-old vines grown on an organic vineyard in the Brancott Valley. Appealing sweet fruit balanced by fine, drying tannins has produced an accessible wine with cellaring potential. Bright acidity gives the wine energy. Plum, cherry, floral, violet and subtle nutty oak flavours. Distinctive wine, a useful new addition to the range.
An impressive wine for the density and the vibrant red and dark cherry fruits it delivers on the nose and palate. Gently herbal and nicely spicy, there's an earthiness to both the aromas and the palate texture. Tannins run long and fine. Nicely groomed. Expands out to the finish. Drink now and for some years to come.
Even, dark ruby-red colour with slight purple hues, lighter edged. The nose is elegant, very soft and harmoniously presented with gently interwoven aromas of dark-red berry and cherry fruit, along with subtle notes of fresh herbs and lifted dark-red florals. Black cherry notes emerge from the core with aeration. Medium-bodied, the palate has gently mouthfilling flavours of sweet and lush dark-red berry fruits and hints of strawberries, fresh herbs and red florals. The wine has an attractive balance and flows smoothly and seamlessly with supple tannin extraction guiding the fruit. The acidity is softly ripe and integrated, and the wine carries to a gentle, light, red floral and berry-fruited finish. This is a harmonious, smooth-flowing Pinot Noir with red fruits and florals, supple tannins and structure. Match with poultry dishes over the next 6+ years. Hand-picked fruit from the ‘Quarters’ vineyard, lower Brancott Valley, clones 115, 777, Abel and 5, vines 16-18 y.o., on clay and silt, destemmed and indigenous yeast fermented with whole berries to 13.0% alc., the wine spending 3 weeks on skins and aged 16-18 months in 10% new oak. Certified BioGro Organic. 300 bottles made.
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