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This wine is so rare that it was unavailable for tasting, but its reputation as one of the best Australian Pinot Noirs convinced me to purchase one of the last six-packs in the United States. A meticulously hand-made wine sourced from the estate's finest fruit, it's hand harvested, de-stemmed and undergoes wild yeast primary fermentation, with twenty days total on skins. It sees fifteen months in 25% new French oak. To quote the winery's website: "The wine is bright ruby in colour with lovely intensity. On the nose there are complex aromas of ripe, red fruit in the cherry/raspberry/plum spectrum with sappy, vinous savoury notes. In the mouth the wine is elegant, feminine and intense with excellent flavour length and plenty of fine tannins promising a long future. This complex and delicious wine will be even better for some years in the cellar, but is a delicous drink now with spicy roast duck or slow cooked, crispy skinned belly pork".