Barramundi Pinot Noir

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected. The growing conditions lead to the development of riper richer fruit flavours in the reds which can be seen in this wine. 
Grape variety: 97% Pinot Noir. Vintage 2017 
Specs: alcohol by volume: 14.0 % 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity. 
Vinification: After night harvesting the Pinot Noir grapes were crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with a Burgundian style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing, the wines were settled for three weeks before racking and undergoing secondary fermentation in stainless steel. After a period of maturation, the wine was then fined, finished and bottled. 
Tasting notes by the Winemaker – Liz Marwood. Colour – Mid red with a crimson hue Nose –  Fresh red fruits such as Morello cherries, strawberries and raspberries are supported by a subtle earthiness. Palate – The soft velvety tannins on the palate provide the perfect backbone for a cornucopia of flavour- red berries, violet, rhubarb and just a hint of vanilla. 
 
Serve at 15°-18°C (or chilled) Drink now or with careful storage may enjoyed for up to five years. 
Foods that complement this Pinot Noir are: duck and cranberry terrine; Christmas ham; chorizo, haloumi and faro salad