2023 10X Pinot Noir
2023 10X Pinot Noir
Dark fruits, black cherry, spice, and hints of green tea lift from this perfumed Pinot Noir. A rustic flair of red cherry pip, sour cherry, char, and coriander seeds provide a sensory journey offering lovely complexity and length.
Wine Profile
| Vintage |
Other Notes
Higher than average rainfall during flowering and over the course of the season resulted in lower yields on all sites. Flavour and sugar development were prolonged, resulting in more hang time, greater intensity, and drive.
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| Vineyards :: Clones |
Vineyard Notes
Coolart (50%), Hunts Road (19%) and Capella (15%) (Wallis (4%), McCutcheon (7%) Paradigm Hill (5%) :: MV6, Pommard, G5V15, 115, 777, Abel, D2V5, D5V12
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| Harvest date :: Yield |
Harvest Date
Hand picked 16.3.23 – 11.4.23 :: 1.7 – 5.8t/ha
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| Brix :: pH :: TA |
pH
12.4 – 13.5 :: 3.26 – 3.56 :: 6.97 – 7.5 g/L
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| Winemaking |
Winemaker Notes
Hand sorted on sorting table. A 3-5 day cold soak at 8°C before naturally fermenting using indigenous yeast for 18-21 days on skins in a combination of concrete, stainless steel and oak fermenters. Some whole bunch was used across various parcels. Lightly pressed then aged in oak for 5 months where it went through a natural malolactic fermentation before it was blended, filtered and bottled.
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| Winemakers |
Production
Imogen Dillon, Martin Spedding
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| Aging :: Oak |
Aging
5 months in oak :: 10% new French oak barrels
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| Residual sugar |
Residual Sugar
Dry
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| Finished pH :: TA |
Acid
3.62 :: 5.6.g/L
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| Alcohol % |
Alcohol %
13.0
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| Production | |
| Tasting Notes |
Tasting Notes
Dark fruits, black cherry, spice, and hints of green tea lift from this perfumed Pinot Noir. A rustic flair of red cherry pip, sour cherry, char, and coriander seeds provide a sensory journey offering lovely complexity and length.
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| Food :: Temperature |
Food Pairing Notes
Beef cheek massaman curry with garlic nut butter:: serve at 15-18°C
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| Best drinking |
Bottling Date
2023-2033
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| Downloadable PDF |
