Winemaker: Richard Parker

Variety: Pinot Noir

Region: Orange

Alcohol: 14.5%

pH: 3.66

Total Acidity: 5.9 g/l

Winemaking: The single block of Pinot Noir, grown on the Mayfield Vineyard was handpicked in three stages over a period of 10 days to ensure optimum ripeness and flavour profiles were achieved. The grapes were fermented in several small open fermenters containing 30% whole bunch. Each ferment was treated differently and as an individual wine bringing great depth and complexity to the finished blended wine. The ferments were gently handled so as to extract flavour, colour, and tannin from the skins. Following fermentation, the wine was left on skins for an extended maceration to stabilise colour and develop intensity and complexity. The wine was then pressed off into a mix of new and older French oak barriques, where it was matured for 12 months prior to bottling.

Colour: Dark red / purple hue

Bouquet: Fragrant red cherry and strawberry with a hint of spicy clove

Palate: Soft fruit flavours with a generous and silky mid-palate are balanced with fine grain tannins giving a complex wine that has good length and structure.

Cellaring: Drinking beautifully now this wine will continue to develop further complexity and finesse over the next 3-5 years.

Food Suggestions: Roast duck, quail, or other game dishes

Quotes: It's a wine with lovely mouthfeel, real pinosity and it's easy to drink. Put me on an intravenous drip!! Winsor Dobbin 4th September 2009