Richmond Bridge Tasmanian Pinot Noir 2017

The low yielding 2017 vintage resulted in great fruit concentration and in turn high quality wines were produced. Selected bataches of Pinot Noir from select vineyards were picked over a three-week period. All batches were destemmed and were wild fermented in small open top fermenters. Gentle plunging and pump over techniques, combined with warm fermentations, ensure bright freshly fruit characters. After pressing, the wine underwent malolactic fermentation in old French oak and stainless steel. 

Mt Hector Wairarapa Pinot Noir 2016

This Pinot Noir is sourced from the home vineyard in the Wairarapa and is comprised of several different clones of the Pinot Noir grape. Care is taken in the vineyard to ensure the crops are not high and that the fruit is well exposed so that it can ripen properly.

In the winery, the different batches of fruit are processed separately so that we can see the individual characters on their own and we add further complexities by incorporating different techniques and yeast combinations. The grapes are cold soaked for between 3 and 5 days and then fermented at about 28-32 °C. Depending on the fruit, post ferment time ranges from 3-10 days, before the wine is pressed off. The wine is then held in both tank and barrel for 10 months, undergoing malolactic fermentation, before being blended for bottling.

Niche Pinot Noir 2017

Fruit was destemmed and crushed to small static fermenters, where the focus was on retaining fruit freshness. Extraction during fermentation on skins was monitored to ensure gentle yet thorough extraction of colour and varietal flavour, within a framework of soft, fine tannin structure. After pressing off skins, the individual parcels were kept separate to preserve their character and personality, and provide a range of blending options to provide a soft, easy drinking fruit driven style without oak influence.

Songlines Estates Adelaide Hills Pinot Noir 2017

We sourced fruit from a single vineyard which we felt was 2017’s standout Pinot Noir crop then whole bunch fermentation took place in a small open top fermenter. After fermentation and maceration the wine was racked into 1-3 year old French barriques. After natural malolactic fermentation, the wines were matured for a period of 6-9 months before final barrel selection, blending and bottling.

Woodside Park Vineyards Adelaide Hills Pinot Noir 2017

Fruit quality which is reflected in the overall quality of Woodside Park Wines, is of the utmost importance to the Woodside Park family. Sustainable vineyard practices have been constantly applauded by the local grape growing community. As the vineyard has previously experienced heat waves, winemakers are amazed at how well this vineyard has coped in these conditions, producing superior fruit quality, so much so these vineyard practices are being adopted by the community.

The Adelaide Hills is a highly regarded viticultural area stretching from the Barossa in the north to McLaren Vale in the south. Woodside Park Vineyard is sited in the Onkaparinga Valley. This area is characterized by ancient podzolic soils over quartz and schist laterite. The property marks one of the boundaries between these 2 soil types. The blocks are predominately brown podzolic clays over quartz subsoil’s and heavy rock. These soils are home to our Pinot Grigio, some Chardonnay and Sauvignon Blanc, and promote rich fruit characters, which tantalize the palate. The neighbouring vineyards are predominantly aged red podzolic soils over schist, a type of weathered laterite rock, more appropriate for Pinot Noir.