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Lifted red liquorice and sour cherry aromas balanced with an elegant and balanced palate. Enjoy now or cellar for up to 6 years from now.
The Research Series are experimental wines, allowing our winemakers to trial new techniques in both the vineyard and the winery.
For this first release we used a combination of 50% experimental vineyard fermentation and 50% whole bunch fermentation in the winery. Unfined and unfiltered. The French oak barriques used in maturing this wine provide structure and intensity while being perfectly integrated.
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Growing Conditions: Pinot Noir has its origins in the rolling chalky hills of eastern France where it is responsible for the region’s famed red wines. It can be a temperamental and frustrating variety, even in hometown. Ripening early and low yielding, it is susceptible to excessive heat and cold and prone to large clonal variations. Pinot Noir is very sensitive to overcropping and vines with excessive bunch numbers struggle to ripen their grapes.
Winemaker: Tom Wallace
Winemaking notes: Two separate techniques were used this vintage. First was a 100% whole bunch ferment using carbonic maceration. After five days the bunches were squashed by foot to release more juice for fermentation. This provided a balance of lifted red berry fruits and earthy notes. Second was a parcel of Pinot Noir that fermented entirely in the vineyard amongst the vines, truly wild and untouched. Once dry, the ferment was pressed off to barrel using a basket press. Malolactic fermentation and maturation took place over 9 months in French oak barriques with mainly second and third use barrels. It was bottled with an alcohol of 13.0%, a TA of 6.0g/l and a pH of 3.45.
Recommended food pairings: Serve with cranberry and pecan stuffed roast turkey, bok choy and juniper-infused red wine jus. Or for something a little different try whole pan-fried Murray cod in a Szechuan and garlic marinade.
James Halliday 01/08/2020 90 points
“50% was clone 115 and whole bunch carbonic macerated and wild-fermented, 50% MV6 clone wild-fermented. The two batches were matured in French oak for 9 months. The very light colour and low extract palate raise the question whether this experiment will be repeated. Given the benefit of the doubt.”
James Halliday 01/08/2020
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