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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. The fruit is cold soaked for 5 days after which time fermentation began. Primary fermentation took 7 days with temperatures reaching 32 degrees.  The quality of the fruit allowed us to play with some post ferment maceration. After 10 days of this we pressed and settled overnight then racked to barrels to sit on gross lees. The wine was bottled in late December.

50 Dozen


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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