The 2018 Black Label Pinot Noir has foresty/earthy aromas with hints of blackberry, plums, savoury herbs and allspice. The complex flavours reflect the aromas. Quite rich overall with a soft entry, sweet fruit mid palate and a lingering finish with good acid and tannin balance.
Hand-picked MV6 was tipped directly into a 2 tonne fermenter. A small amount of fermenting juice from another fermenter was added for CO2 production and the fermenter was sealed. After two weeks the fermenter was foot stomped and then tipped into the press and after pressing transferred immediately to second use French Puncheons. Primary fermentation and MLF were completed before winter. The wine was racked once in the spring, blended with a regular fermentation batch (this year from 777, adjacent to the MV6) and put back to a 4th use puncheon for further ageing. It was bottled late February 2019. The final blend is 75% whole bunches (MV6) and 25% traditional fermentation (777).
2018 was warm and dry on the Mornington Peninsula. Ideal weather around flowering and fruit set delivered a large crop throughout the region with very high quality. The absence of disease and perfect ripening conditions provided us with high quality fruit. Harvest date was relatively normal compared with the long term average despite the larger than average crop. In summary the season has produced good flavour ripeness with bright and intense fruit flavours, nice structure and good acid balance.