Pinot Noir

Pinot Noir

There’s a physical aspect to making Pinot Noir that demands a close-up, hands-on connection between winemaker and fruit. It begins with hand harvest and intensifies throughout the following weeks of fermentation management before rolling to barrel for the long months of relative quiet and gradual evolution. Imbedded in this process is a genuine sense of work, of craft and perhaps even art. Each vintage of our Pinot Noir bears a clear imprint of the season that has shaped it. Characters of colour, aroma, fruit flavour and structure each convey part of this complex story. Indeed, by adopting a light-handed winemaking approach, we aim to allow the wine to express itself  honestly.

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Greenhough Pinot Noir

 2017 Greenhough ‘Stone’s Throw’ Pinot Noir

“A blend of neighbouring vineyards, the 2017 Stone’s Throw Pinot Noir is exceptionally fragrant and silky. offering up hints of smoked bacon, various savory spices, floral notes and dark berries. It’s medium-bodied, with delicate tannins that are just present enough to give the wine shape on the palate without interfering with its early consumption. Pretty and complex, it should be consumed over the next few years.” 92/100      Joe Czerwinski, The Wine Advocate, April 2020

A combination of machine and hand harvested fruit from the Home and Morison Vineyards Vineyard, both managed organically. A young block of Abel clone is currently in conversion to organic certification. The composition of this wine is weighted towards the Dijon 667, 777, 115 and 114 clones which generally provide an attractive fragrance and vibrant, red-fruited elegance. Average vine age for this blend is 15 years.

Winemaking is very similar to that of the Hope Vineyard Pinot though there is less time on skins for some batches with a view to preserving fruit focus and moderating extraction of tannins. Similarly the level of both new and one year old oak is carefully managed so that it plays a subtle, supportive role.  It is important to us that the style of this wine is neither over-ripe nor overly structured.  Together with its brambly, red-fruited freshness, the wine has a lightness and poise. This characteristic signature is present here in spite of the added level of ripeness and vigour that the excellent 2017 vintage has provided.

Attractively aromatic. Summer berry-fruits, citrusy, floral notes and a lightly spiced, herbal fragrance. Suggestive of the outdoors. Earth, mushroom notes evolve as the wine opens in the glass. The palate is vibrant and brightly red-fruited with a light spicy savouriness and supple structure of well-bound tannins. There is a depth in the exotic guava and quince which have a secondary, preserve-like richness. A refreshing plum-skin tanginess and chalky, minerality balances these ripper flavours.


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Hope Vineyard Pinot Noir

2017 Hope Vineyard Pinot Noir

“The 2017 Hope Vineyard Pinot Noir contains 30% whole bunches so its showing a bit of steaminess at this early point in its evolution. But they add attractive spice and tea elements to the cherry fruit in this medium-bodied wine. It’s silky in feel yet firm, hinting at roses on the long, elegant finish. It’s a real accomplishment in a challenging year.”  93/100     Joe Czerwinski – The Wine Advocate                                                                           

Made from selected clonal parcels of fruit across the Hope Vineyard, certified organic since 2011. As a selection wine, it’s precise composition varies from one vintage to the next though our oldest vines comprise the basis of the blend. In this vintage, UCD5 and Dijon clones 115 and 777 offer depth of dark-red fruits together with brighter-red fruit highlights and fresh florals. A component of 100% whole bunch fermented fruit is part of this wine for the first time.

Vine density is moderately high at 3788 per hectare. Cane and spur pruned to a single fruiting wire with shoots trained vertically (VSP) to a simple, open canopy.

All fruit was hand harvested and chilled overnight.  The majority of fruit was de-stemmed to small open-top fermenters while a smaller portion of fruit was 100% whole-bunch fermented. Allowed to soak on skins for 2-6 days before indigenous fermentation began and then plunged twice daily. Total time on skins ranged from 13-21 days. Pressed, briefly settled and run to French oak barriques, 13% new where it remained for 12 months completing MLF during this time. The selected batches were blended and allowed to rest in tank  before bottling un-fined and un-filtered filtered.

On the nose is a depth of crushed red-berry fruit aromas, citrus florals, fragrant spices and subtle dried herbs. Medium-full bodied with a generous, silky core of concentrated dark-red berry flavours with savoury, secondary detail beginning to unfold. Sweet fruit is balanced by the texture and structure of fine-grained tannins and background acidity. Elegantly concentrated Pinot Noir.


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