Moss Wood Autrement Pinot Noir 2024

The texture is supple and velvety, with fine tannins and bright acidity sitting neatly in the background, carrying the wine through to a long, elegant finish.

The palate is driven by vibrant red fruit flavours - strawberry, cherry and redcurrant that give the wine a lively and generous presence through the front and mid-palate. There is impressive red fruit density, offering concentration without being sappy or heavy. These characters are layered with savoury notes of dried herbs, mushroom and a hint of forest floor, providing subtle complexity. The texture is supple and velvety, with fine tannins and bright acidity sitting neatly in the background, carrying the wine through to a long, elegant finish.

The wine offers vivid Pinot expression now, but its composition suggests it will evolve beautifully. We expect further bottle development over the next five years and potential to move toward more savoury and complex characters with time. Between seven and ten years of age, those who appreciate Pinot Noir’s earthy, mushroom bouquet layered with bright fruit will be well rewarded.

Fruit was hand-picked and trucked to Moss Wood, where it was meticulously hand-sorted. To build savoury complexity, 30% of the fruit was fermented as whole bunches, with the remaining 70% destemmed. The must was chilled to 8°C and held for 48 hours for cold soaking to extract colour, flavour, and tannin. After the cold soak, the must was allowed to warm, and fermentation began spontaneously with wild yeast. This approach was taken to enhance aromatic expression and mouthfeel. Once fermentation had reached approximately 3-4% alcohol, we seeded the tanks with cultured Saccharomy- ces cerevisiae yeast to ensure a reliable fermentation to dryness. Hand plunging was done three times daily, and fermentation temperatures were held to a maximum of 32°C. After 16 days on skins, each batch was pressed individually and completed primary and malolactic fermentation in tank.