Undergrowth, cherry and strawberry leap from the glass with a hint of funk at the end. The wine’s fruit weight is offset by a touch of tannin, and whilst it’s not overly complicated there’s more than enough to keep even the most avid Pinot-file engaged. Silky and lavish, I would be hard pressed to think of a better value wine to cozy up with on an Autumn evening.
Alcohol: 14% vol.
Best Drinking: Drinking well but will repay a further 2 years in the cellar
Pinot Noir fruit sourced from Bill Hardy’s site in the cool climate region of Adelaide Hills. Fermentation was carried out with two short pump-overs daily to limit extraction. Following that, the wine went into neutral French oak for 9 months to impart further complexity.
This has to be one of the best PINOT’s I have ever tasted for the price… 3 cases later…