Songlines Estates Bylines Pinot Noir 2016

The feature of the vintage was the steady ripening period which allowed perfect flavour development. Whole bunch fermentation took place in a selection of small open top fermenters, enabling parcels of fruit to be kept separate and express the individual blocks of the vineyard. After fermentation and maceration the wines were racked into a mixture of French barriques, all older oak was used to ensure only fruit flavours shine through. After natural malolactic fermentation, the wines were matured for a short period before final barrel selection, blending and bottling.

Barton & Guestier Reserve Pinot Noir 2015

One of the most "fashionable" at the present time in the world of fine wines, wine"Reserve" Pinot Noir is made from ripe grapes grown in Corsica, in the area of Ile de Beaute. According to the chosen methodology, berries undergo prolonged soaking and shutter partially takes place in French oak barrels. This elegant varietal wine is recommended to serve with seafood, risotto, paella, pizza and pasta. In 2013, the wine won the gold medal at the competition "National IGP Competition - Concours National Vins d'IGP".

Normans Holbrooks Road Pinot Noir 2016

Cool fermentation on skins then pressed into stainless steel after six days to optimise colour and flavour. The wine was matured in stainless steel to maintain freshness with some oak contact for added complexity. The 2013 growing season had long warm days and mild nights. Leading up to vintage the dry spring months provided ideal growing conditions, resulting in well balanced vines.Vintage commenced in early January, a week earlier than usual. The warm dry weather throughout January, February and March was near to perfect for ripening the flavours, tannins and sugars. The yields were slightly lower than expected across most varieties but quality is great. The 2013 reds feature great colour, ripe flavours and tannins.

De Bortoli DB Reserve Pinot Noir 2013

Fruit parcels individually selected by the winemaker who then constantly monitoring to maximise thefruit flavour. Fruit was harvested by both hand and machine. A variety of techniques including cold maceration, inclusion of whole bunches and warm fermentation temperatures with gentle tannin extraction were used to add layers of flavours in this wine. 2013 saw low rainfall in Spring with January being quite dry and warm. The dry weather allowed fruit to reach optimum ripeness providing a good balance of acidity and flavour. Some light showers in late February to help freshen the fruit with vintage starting later than usual but finishing quickly by the end of March.