2016 Pinot Noir

Pinot’s delicate skin and susceptibility to disease makes it very fussy about where it is grown. The cool climate of Wamboin and the scrubby soils of sandy loam and shale are a perfect fit for the temperamental grape.


Categories: ,

Wamboin, Canberra District, NSW

Grown at 850m above sea level in the cool climate of Wamboin on the eastern edge of the Canberra District wine region.

MV6, 115 and 114 clones, hand-picked, 70% destemmed, 30% whole bunches, 3-5 days cold soak, wild yeast open-fermented, 1-2 weeks post-ferment maceration, 28 days on skins, matured for 11 months in French hogsheads (30% new). Made with thought and care, but is firmly on the stemmy/savoury side of the pinot hill. It’s easy to made comments after the event and from far away, but 10% whole bunches may have had the best of both worlds, or better still, shortening the post-ferment maceration to 1 week or less.

Words from the Winemaker – This wine is one of my favourite wines I have made. It is ageing beautifully, a rich, complex pinot noir with fresh herb  and red rose aromas that jumps out of the glass. Great palate weight and length.

89 points (bronze) James Halliday August 2018


There are no reviews yet.

Be the first to review “2016 Pinot Noir”

Your email address will not be published. Required fields are marked *

South Coast NSW Winery Brewery Wedding Venue Restaurant Cottage