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2017 Gippsland 'Leongatha' Pinot Noir


2017 Gippsland 'Leongatha' Pinot Noir


The fruit is sourced from Lucinda in Leongatha.  It was 100% destemmed into a fermenter with minimal SO2. Clones D2V5, MV6 and 777 used. The fruit is cold soaked for 5 days after which time fermentation began. The quality of the fruit allowed us to play with some post ferment maceration. After 18 days on skins we pressed and settled overnight then racked to barrels to sit on gross lees for 12 months. The wine was bottled in April 2018.

100 Dozen

Delicious, juicy, fresh pinot noir of sweet cherry scents and flavours, vitality, slippery-silky texture and general sense of enjoyment at the ready. Not a lot of detail, good light tannin profile, vivacity is en pointe. Simple done well. 92. Mike Bennie. Winefront.

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Deep, rich red/purple colour with a smoky, char-oak bouquet together with raspberry and a faint trace of peppermint. The wine is soft and round, full and delicious on the palate, the oak is noticeable but far from domineering. A very attractive pinot, long and satisfying. 93, Huon

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. 94, Campbell Mattinson, wine