Spring Vale Pinot Noir fruit intensity is incredible! The growing season was mild, with a long summer and warmish autumn.
The 2016 threw some challenges at us with a very dry growing season followed by a deluge of rain in late January.
A burst of growth with some warm weather saw some rapid flavour development and we harvested the bulk of our Pinot Noir grapes over a busy two week period.
Fruit was destemmed into open pots for a four day pre ferment maceration then inoculated with RC212 yeast with regular plunging during ferment to gently extract tannins. Upon dryness the wine was pressed to French barriques, 30% of which were new, where it remained for 9 months.
After this time in oak, the wine was racked to tank where it was left for two months to further integrate the tannins. It was then sterile filtered and bottled.
Overall, this wine has great intensity and a long life ahead of it. Some whole bunches were used in this vintage, around 5% and this herbal character adds some interest. New oak portion is around 30%.Powerful aromas of raspberry and dark cherry fruit complimented by vanillin, star anise and medium toasted oak.