Blind River Pinot Noir

Tasting Notes : A crisp, cold spring followed by a long, hot summer resulted in an abundance of concentrated fruit with ripe flavours. Small batch fermentation and careful handling has helped create layers of luscious Pinot Noir flavours including black plum, blackcurrant, liquorice and spice. These are complemented by a loganberry character that is typical of Pinot Noir fruit coming from our vineyard. The palate is rich, with a silkytexture and excellent weight.

Producer : Blind River

Method of Production : After hand harvesting, careful destemming and crushing, the juice was cold soaked for 5 days and inoculated with a known yeast strain. The cold soak helped to extract some of the softer fruit tannins and develop the primary fruit characteristics, specifically black plum and cherry flavours. Duringfermentation the cap was hand-plunged up to four times a day to carefully extract flavour and tannin. The wine was matured in French oak barrels (35% new) for 10 months enhancing flavours of mushroom, spice and liquoriceand then left to develop in bottle for a further six months before release.