2018 'Mr Jed' Pinot Noir
ORIGIN OF VARIETAL
Bright and perfumed, light to medium-bodied, fine silky tannin structure tempered by fresh red berry fruits and clean acidity.
The fruit for our Estate Pinot Noir is sourced entirely from our vineyard in Seville. Our Pinot Noir vines are the result of Grafting onto 19-year-old close planted cabernet vines in 2012. To achieve our desired yield of less than 2 kg per vine, vines are cane pruned, shoot and bunch thinned.
The 2018 season has resulted in a wine that is totally expressive of the 2018 Upper Yarra season and highlights the unique attributes of our site and vineyard.
All fruit is hand-picked in the morning and immediately de-stemmed with no crushing. The fruit is transferred to the tank without pumping. It is elevated into the de-stemmer then the fruit is tipped straight into the fermenter. In-tank fruit will have a small addition of sulphur. The fruit is then left to soak at ambient temperatures for three days.
Pigage and delastage were used for cap management. The ferment undergoes post maceration, for approximately eight days post-fermentation.
On completion of fermentation, the wine was gently pressed and transferred to 20% new, 20% one-year-old and the balance in two and three-year-old oak. After 10 months of barrel maturation, the wine was assembled and bottled without fining or filtration.
95 Points - Halliday Wine Companion
"Hand-picked, destemmed, straight to the fermenter, cold soak for 3 days, aged in new (20%), 1 yo (20%) and 2-3 yo oak for 10 months, no fining or filtration. The cloudy, cherry-red appearance is nothing to be concerned about, indeed it’s an indication that all the pinot goodies have not been fined or filtered away. A vibrant, youthful look and scent of fresh cherries, raspberries, cranberries with floral musk, dried flowers. Juicy-fruited, the palate works the mouth with energy." Jeni Port