Dexter Black Label Pinot Noir 2024

Nose: Aromas of dark cherry, 5 spice, orange rind, and exotic flowers. The spice and lift in this vintage are particularly strong.

Palate: A solid harvest has given us a greater range of blending potential leading to a very layered wine. The intensely concentrated fruit flavours and powerful tannins are a reflection of the ideal growing season and summer. The use of wholebunch has accentuated the more exotic fruit flavours and fruit sweetness which finishes with asian spices and great length. The chewy tannins and depth of flavour mean that this Pinot can be enjoyed now but will reward careful cellaring. It is a reflection of attention to detail and a generous vintage.

Vintage Notes: The 2024 growing season began with mild temperatures during Spring. However, heavy rainfall from December to February presented challenges, with up to 70mm of rain prior to the critical flowering period reducing berry size. Further rainfall in January meant disease pressure was high. Our site, being located at lower elevation and further north on the peninsula, proved crucial during this time as the Dexter vineyard retained clean, disease-free fruit. Cool temperatures during late summer produced ideal ripening and meant that our Pinot grapes could take the time to develop thicker skins leading to great tannin and colour development. The weather also contributed to stem lignification which is optimal for whole bunch fermentation.

Winemaking Notes: Each clone, MV6 and Pommard, were picked separately in optimal conditions. Half the hand-picked fruit was destemmed without crushing and elevated into small open fermenters. The whole berry must was left to cold soak for 2-3 days before beginning fermentation. Fermentation temperatures peaked at around 32°C and during fermentation the cap was plunged or pumped over up to 2 times per day. After fermentation was complete, the must was gently pressed and transferred into two French Oak puncheons (100% second fill) where MLF occurred before winter. The other half of the MV6 and Pommard were fermented as 100% whole bunches in two covered fermenters. These were left to complete their internal berry carbonic fermentation for two weeks before foot treading, draining and pressing to two French Oak puncheons (50% new, 50% old oak) where they completed fermentation. The wine was left on yeast lees until November to develop structure; it was then carefully transferred to tank to prepare for bottling. The wine was bottled December 2024, 10 months after harvest. These black label wines have been held in bottle for another 10 months to develop and show at their best for you.