From our Wallis Vineyard. Typically elegant and generous with characteristic earthy, spicy, red fruit, morello, plum and pomegranate; it is an assertive, forthright wine, confident and extrovert.
Perhaps the only challenge with the 2016 Wallis Pinot Noir is that its personality is anything but open. Instead, it’s a really black fruited wine. Blackcurrants, cloves, spice aplenty. It’s just a fraction bitter, with a deliberately savoury mode and with almost molten berry concentration to it. The mysterious Pinot Noir stranger in the corner, this will please those looking for a more restrained, subtly powerful style. Andrew Graham [February 2018, commissioned by TMBT]
Hand picked 2 March 2016. Clone MV6 (100%) from the Middle Block (100%) of our Wallis vineyard. Yield 3.48 tonnes/ha (1.4 t/acre, ~21hl/ha)
• 100% destemmed
• 6 day pre-ferment maceration
• 100% wild yeast fermentation with manual plunging
• short post-ferment maceration, total 25 days on skins
• following pressing and short settling period the wine was transferred to 31% new French oak barriques
• bottled unfined and unfiltered following a total of 12 months of oak maturation
Food Pairing Notes
The key here is not to fight the flavours. Veal with tomato and capers. Serve at 14–17°C.