Mount Edward Pinot Noir 2014
Vinified using open fermenters, hand plunging, natural yeasts, and 11 months in French oak – 15 % new – before racking and settling in tank for a further 4 months. Fermentation was carried out using de-stemmed fruit including the addition of 25% whole bunches.
Perfumed with lovely aromatics, there is a range of complexed fruit notes of darker berryfruit, some spice, savoury tones and dried herbs.
The 2014 has a silky and lush texture, concentrated fruit power yet finely balanced with fine tannins throughout and long in flavour.
No filtration or fining, deposits may form.
Bottled August 15, released July 2016.
Organically grown and made.
Winemakers: Duncan Forsyth & Anna Riederer