The 2021 season was such a lovely contrast to 2019 and 2020, with its long cool ripening period and wet growing season. It was fabulous year for Pinot Noir. The long hang-time on the vine allowed concentrated flavour and aroma development without excessive sugar levels. Colour was above average and natural acidity was in abundance. Such was the quality, it was difficult to decide which barrels wouldn’t go into the Black Label wine!

We were able to source two clones of Pinot Noir, MV6 and 777, from cold sites above 950m ASL.  We picked them over 4 separate dates between 26^th March and 13^th April in order to gain complexity through difference in fruit-spectrum. Some lovely red fruits and acid early; more colour and tannin and dark cherry characters later.

On the nose there’s an interplay between dark cherry and blackcurrant, sweet spices, chocolate, and aniseed. A hint of fresh herbs. The palate is structured, with grainy, high-cocoa chocolate-like tannins. Fruit flavours are full bodied and reflective of the nose, the forest berries evident. The acid line provides direction along the length of your palate and keeps things light and refreshing. Oak is intermingled in there somewhere too, as are some more savoury, charcuterie-like titbits. Long and full and ever evolving in the glass.

Winemaking notes:

• 4 different picks across vineyards at 930-950m above sea level
• Pinot clones 35% MV6, 65% 777.
• Handpicked into 10kg baskets
• Chilled overnight. Destemmed to 1T open fermenters
• Wild yeast ferment on whole berries plus 18% whole-clusters.
• Plunged daily by hand until dry
• Pressed and settled in tank then racked to 225L barriques (27% new)
• Natural malolactic fermentation in Spring 2021 before sulphuring
• 10 months maturation on lees
• Barrel blending trial carried out and replicated in stainless steel Feb 2022
• Settled over harvest then racked off lees May 2022
• Bottled unfined, unfiltered.

“Clones 777 and MV6, 30% whole bunches, 12 months in French oak (33% new). Iron and clay, red bramble berries, tobacco leaf and morel mushroom. Rhubarb stalks and sweet paprika. Tannins are chewy and support the immense fruit and spice weight. Acidity is persistent, but the flavour length is what’s remarkable about this wine. It coats your palate from front to back.”

93 points

Shanteh Wale – Halliday Wine Companion 2023