Vintage
2008
pH
3.51
Alcohol
13.2
TA
6.1

Other Vintages:

Overview

The first Pinot produced from our vineyard at Lenswood was in 1996 (1 barrique only). The Pinot vines were first planted in 1992 and, now we have 3 acres planted; one acre each of three clones in our warmest vineyard sites.

First planted was D5V12 which tends to set more crop than desirable, but when rigorously thinned, produces lovely flavours and the vines, although young, are able to fully ripen their tiny crop.

Our one acre produced 4 barriques in 1998 which represents 1.25 tonnes for the acre. (22hl/ha) .


Vintage Description

The 2008 growing season was mild up until 3 March. We hand harvested our dry grown Pinot Noir on 6 March thus avoiding almost all of the heatwave which lasted from the 3rd to the 17th of March. Flavours were ripe and robust whilst sugar levels were not excessive. Crop levels were 2 kg/vine (5.5 tonnes/ha or 35 hl/ha). Pinot is sensitive to crop levels and it is vital to have modest crop loads to retain the supple mid palate and fine ripe tannins of the best Pinot Noir wines.


Aroma

Lifted primary cherry fruit with hints of spice. Distinctly Pinot.

Palate

Ripe fruit, complex juicy and supple. Generously flavoured with a lingering, drying savoury tannin on the finish.

Region

Lenswood, Adelaide Hills South Australia

Variety

100% Pinot Noir - Approx 90% MV6 clone, 5% 114 clone, 5% 115 clone

Oak Maturation

12 months in French oak barriques. All from forests in the centre of France. 50% new oak.

Winemaking

Gently crushed into fermeter tubs, with a proportion of whole berries but no stalks, seeded with a low level of yeast culture and allowed to ferment. Plunging four times daily. No chilling. Ferment up to 30°C. On skins for 15 days. Pressed to barrel with pressings included. Racked to clarify. MLF in barrel.


Cellaring

Freshness and complexity with a firm tannin foundation are fundamental requisites for ageing any wine and are features of our 2004. Best drinking 2011 to 2016.


Serving Suggestion

Best between 14 and 20°C. Ideal with red meats but can be enjoyed with a wide range of foods or on its own. Being unfiltered, it is best decanted before serving.