The Research Series are experimental wines, allowing our winemakers to trial new techniques in both the vineyard and the winery.
This 2020 Research Series Pinot Noir is a wine that is all about exploring different techniques in the winery and learning about the potential and endless possibilities that exist for winemakers.
The Art – Lifted red liquorice aromas balanced with a toasty complexity.
The Science – A bland of carbonic and barrel fermentation.
Limited Release – 1,500 bottles
94 points, 2023 Halliday Wine Companion
Winemaking notes: Two separate techniques were used this vintage. 85% was a carbonic maceration that had one bin of machine picked grapes tipped to the base and then three bins of whole bunches. After five days the bunches were pressed to release more juice for fermentation. This provided a balance of lifted red berry fruits and earthy notes. 15% was a parcel of Pinot Noir that we finished the ferment in barrel leaving high levels of yeast and lifted funky characters. 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 11.5.
Recommended food pairings: Serve with cranberry and pecan stuffed roast turkey, bok choy and a juniper infused red wine jus. Or for something a little different try whole pan fried Murray cod in a Szechuan and garlic marinade. Vegan-friendly.
“85% carbonic maceration; one bin of machine-harvested grapes at base of the fermenter, 3 bins of whole bunches on top for 5 days, then pressed to release more juice for fermentation; 15% finished in barrel; matured for 9 months in used French barriques. Light scarlet hue. Blends elegance with complexity, totally correct choice of used oak (none new) allowing the juicy small red and blue fruits free rein.”
James Halliday 16/06/2022 94 points
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