Dexter Mornington Peninsula Pinot Noir
Hand picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°c and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak bariques (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in January for bottling in February, 10 months after harvest.
Nose
Even more fragrant than the 2008 with aromas of black berries and red berry fruits with underlying nuances of earth, spices and subtle oak.
Palate
Similar in weight to the 2008 yet retaining lovely palate structure. The
flavours are similar to the aromas with fruit and oak in balance. The
entry is soft and fills out in the middle palate with soft sweet fruit and
fine tannins towards the lingering finish.