Third Generation Pinot Noir Winemaking:
The grapes for the third Generation Pinot Noir are grown about 15 kilometres down the road from the winery. They are grown on a small vineyard in Hanwood, which is in the Riverina.
To enhance the flavour of the fruit, firstly we crush and then cold macerate it. It then goes into in stainless steel tanks for fermentation. Afterwards it will receive just a small amount of French oak prior to final blending and bottling. On the nose the Third Generation Pinot Noir has aromas of stewed blood plum and spice. On the palate it has flavours of cherry and earth and a fantastic flavor profile for a pinot noir. This wine is quite gutsy and it has a very plush finish on the palate. Again, this wine is very well balanced, as with all of our wines.
This wine is fantastic with all sorts of poultry and Managing Director Matthew Nugan also enjoys this wine with duck.
A short burst of very hot weather around the New Year in January is largely responsible for accelerating the harvest. However, milder weather followed and slowed the ripening process again. This has meant we are producing wines that are in balance, with excellent natural acid retention. To retain the delicate natural aromas and flavours we crush and cold macerate the fruit.
Thereafter, the wine underwent slow, cool fermentation in stainless steel tanks in additional some French Oak treatment prior to final blending and bottling.
Intense red in appearance with a purple hue. Fresh aromas of stewed blood plum and spice. Additionally, there are rich flavours of cherry, plum and earth. A round, fleshy palate with soft, silky tannins to finish.
WINE & FOOD MATCH
This wine is perfect when paired with barbequed red meat and seafood dishes. Try with barbequed lamb straps, duck or seared tuna nicoise salad.
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