Of recent years our Pinot Noir has been characterised by perfumed, precise and complex fruit-dominant characters with high finesse (Pinot Noir One), or styles of more savoury, textural and weightier in profile (Pinot Noir Two). In 2019 we were gifted with similar vinous potential, but barrel blending trials surprised us with something other-worldly when combining the two parcels. As the most complete expression of Pimpernel Pinot Noir from the 2019 vintage, we are confident you will enjoy the result.
Estate Pinot Noir 2019
$60.00
Tasting Notes
Colour: Medium-Deep ruby
Bouquet: With youth, the wine reveals intense fruit characters, of plum, Morello cherry raspberry, and blood orange; complimented with darker and more savoury notes than our usual Pinot Noir One, revealing spice, liquorice, dark rye, parsnip, tobacco, and subtle charry oak in the background.
Palate: Flavour carriage to the palate is complete, matching intensity and complexity in every delicious mouthful. The dense red and dark fruits offer elegance and weight, the powerful and long finish is characteristically restrained by subtle oak, refined tannins and bright acidity.
Closure: Diam
Technical Notes
Estate fruit was sourced from our main block with north-facing slope, as a mix of 114, 115, 777 and MV6 clones. Fruit was handpicked at optimal ripeness over several passes, with a low crop level of 1.5 tonne per acre. After sorting, fruit was destemmed or left as whole-bunches before transfer to fermentation vessels without crushing. After cold-soak, mixed processing ensued across 11 different ferments, all in small, open-top stainless-steel vessels using a mix or wild or cultured yeast. The majority of ferments were whole-berry, to allow carbonic maceration to emphasise bright fruit expression with a rich and rounded textural mouthfeel. Other vats of destemmed whole-fruit had ripe stalks added, to develop spice and savoury textures. Additional ferments underwent extended maceration, to enhance structure and palate weight, providing up to 30 days on-skins. After fermentation, the batches were basket-pressed off skins and transferred by gravity to barrel for élevage. A mix of French oak barriques (30% new), from various coopers and different toast intensities, were selected to compliment the characteristics of this wine. Natural malolactic conversion ensued. After 12 months, the wine was racked from barrel and bottled without fining or filtration.
Alcohol 13.5% alc/vol.
