Barramundi Pinot Noir 2021 (Australia)

Barramundi Pinot Noir 2021 (Australia)American & French oak Cherry & raspberry Vanilla & warm spice Silky tannins "It's attractively fruited and nicely lifted on the nose showing dark cherry, dried herb, clove and toasted nut aromas, leading to a fruity palate that's juicy and smooth. Gentle and approachable with a pleasing dry finish. At its best: now to 2024" Sam Kim, Wine Orbit, May 2022 Mid Red with crimson hue. Intense fresh red fruits like strawberry, cherry and raspberry appear on

• American & French oak
• Cherry & raspberry
• Vanilla & warm spice
• Silky tannins

"It's attractively fruited and nicely lifted on the nose showing dark cherry, dried herb, clove and toasted nut aromas, leading to a fruity palate that's juicy and smooth. Gentle and approachable with a pleasing dry finish. At its best: now to 2024" Sam Kim, Wine Orbit, May 2022

Mid Red with crimson hue. Intense fresh red fruits like strawberry, cherry and raspberry appear on the nose with a pleasant floral character such as violet. This medium-bodied Pinot Noir offers persistent red fruit on the palate with hints of vanilla and warm spicy notes accompanied with silky tannins.

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. Water deficit in the soil between veraison and maturity stages led rich and concentrated red forest fruit flavours in red wines.

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, increase both colour and flavour intensity.

Pinot Noir grapes were crushed into static fermenters after harvesting them at night. After a brief cold soak to extract colour and flavour, the must was inoculated with Burgundy 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 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 the pressing, the wine let to be settled for three weeks before racking onto new French and American oak for 6 months.

Food Pairing: Duck breast with pomegranate and citrus glaze or roasted selection of mushroom with herbs.