About This Wine
The vineyard is close planted, dry grown and the Onannon boys use the D5V12, 777 and MV6 clones. Fruit 100% destemmed into separate fermenters with minimal SO2, then cold soaked for six days before fermentation kicks off. Primary fermentation took eight days with temperatures reaching 34 degrees. The wine was kept on skins for an extra two weeks to build and complex the tannins. Once pressed, it was settled overnight before being racked to barrels to sit on gross lees. Racked again prior to bottling late December. It’s floral and red-fruited to sniff, with vanilla pod, Indian spices, earth and smokiness beneath. Velvety feel in the mouth, with fine, polished tannins. Very good concentration of fresh, ripe raspberry and red cherry fruit, with the complex undertones suggested by the nose. Edgy acidity gives it a terrific, raspberry sorbet-like cut on a finish that is long, fresh and pretty.
The Wine Front – Gorgeous pinot noir. Strength of purpose. Twigs, herbs, mint and woodsmoke notes, yes, but a power of dry, macerated cherry flavour. It’s a wine with an urge to it, an irresistible momentum. It’s not a wine of fireworks but sparks fly around a tightly-drawn fuse.
James Halliday – It's a shimmering bright garnet with a purple hue, a core of beautiful ripe fruit, subtle with fine tannins, refreshing acidity and a savoury overlay that keeps this in the moreish spectrum.