2008 McCutcheon Pinot Noir
Wine Specs
Pinot Noir
Mornington Peninsula
Vineyard Designation
McCutcheon Vineyard
Harvest Date
20 March 2008
Sugar At Harvest
Brix 24.1° (13.4° Baumé)
TA (finished)
6.7 g/l
pH (finished)
15 months in 27% new French oak barriques
100% wild yeast
Bottling Date
28 July 2009
Residual Sugar
Dry (0.27 g/l)
Alcohol %

2008 McCutcheon Pinot Noir

Elegant with characteristic earthy, spicy, red fruit and berries, undergrowth and autumnal leaves; it is a controlled wine, poised and restrained.

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"Has a fragrant bouquet, then a light-bodied but intense and long palate achieved with apparent ease, here with a slightly more savoury, foresty cast redeemed by the slippery, red fruited finish. 94."  James Halliday

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Wine Profile
Tasting Notes
It's nice to see light shining through the attractively ruby hue of this wine - some Pinot Noir is starting to look like Cabernet, which sort of defeats the amusing irony of this grape looking, as it can, so insubstantial yet packing in so much power. The aroma firstly reveals a burst of clean, Morello cherry - completely varietal - followed quickly by a web of spices, some damp earth and hints of char siu like sweetness. It's a wonderfully seamless aroma profile, moving through its various notes without missing a beat. Entry is strikingly intense without being at all heavy. It's a smooth rush of immediately complex fruit flavour, mixing cherries and plums and skins and pips into a detailed tapestry of flavour. The mid-palate adds a caramel influence and sticks pleasingly to the tongue, before a wave of textured acidity sweeps things along through the after palate. Grainy tannins add to the mouthfeel and help flavours persist through a nice, long finish. A really wonderful Pinot Noir of great poise and purity.
Production Notes
Hand picked 20 March 2008. Clone MV6 from Ridge Block on the McCutcheon Vineyard. Yield 6.9 tonnes/ha (2.8 t/acre, ~41.4hl/ha).
Winemaker Notes
100% destemmed. Macerated for 5 days before beginning a 100% wild yeast fermentation. The wine was then pressed (total 19 days on skins) before being transferred to 27% new and 73% old French oak barriques. 100% MLF in barrique, and after 15 months of oak maturation, the wine was bottled lightly egg white fined and unfiltered.
Food Pairing Notes
Roasted veal loin, with mushrooms and thyme. Serve at 14–17°C.
278 dozen
Vintage Notes

Adequate rainfall during winter and spring replenished soil moistures and kicked off the growing season really well. Cool to mild conditions during October and November followed by a warmish December were next to ideal. Timely rainfall in December freshened up the vineyards. A burst of heat in January and an extended period of heat in early March accelerated the vintage, though not negatively; in fact, excellent vintage conditions allowed above average yields without impacting quality or Main Ridge characteristics.

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