About This Wine
The 2013 Age and Sydney Morning Herald Good Wine Guide, edited by Nick Stock introduced Wine of Provenance Awards to single out iconic wines that represent the very best of each state or territory. Freycinet Pinot Noir was included in this category.
The hallmarks of power, concentration, complexity and great length feature in this wine. A magnificent wine reflecting the unique terroir (soil and climate) of our site.
Meticulously managed vines from the original plantings produce moderate yields of fully ripened fruit. The hand picked fruit is lightly crushed and destalked into a rotary fermenter with 5% whole bunches and a pure yeast culture incorporated. The ferment temperature is allowed to peak at 32 degrees. After gently extracting colour, flavour and tannins from the skins over a 7 to 8 day period, the wine is pressed followed by 12 months maturation in tight grain French oak barriques (25 to 30 % new).
Alluring aromas of spicy black cherries, ripe raspberries and plum fruits combine with a subtle perfume of game, truffle and cedar.
The vibrant palate is smooth and even with plenty of ripe berry and plum flavours intermingled with sweet oak nuances, fine savoury tannins and the all important velvety mouthfeel. Extra mellow textures and gamey, intriguing forest floor characteristics will develop with careful cellaring aiming for a constant, cool temperature over 10 to 20 years.
Food and Wine Combinations
The suppleness, complexity and fine silky texture of this wine provides thorough enjoyment with most medium flavoured dishes. Combining 5 to 10 year old Freycinet Pinot with roast veal is sensational. The gamey flavours in the food and the wine simply sing. Other great matches can be made with venison, quail, duck, turkey, home made Italian lasagne, ravioli, gnocchi and other pasta dishes.
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