2018 Judd Pinot Noir MAGNUM
2018 Judd Pinot Noir MAGNUM
The delicate sweet cherry edge and expressive notes of lavender, licorice and blackcurrant leaf define this cool climate Pinot Noir.
Wine Profile
| Vintage |
Other Notes
The 2018 vintage was a big contrast to the 2017 vintage; in fact, it was very similar to 2016.
The 2018 vintage began with heavier than normal winter rains and cooler temperatures which delayed budburst but warmer spring weather resulted in perfect conditions for flowering leading to very good fruit set and promising high yields.
Grapes matured with optimum sugar, flavour and tannin development resulting in high quality parcels from all sites. It was our third earliest harvest, leading to our shortest ever hang time.
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| Vineyards :: Clones |
Vineyard Notes
Judd (Creek Block 100%) :: 115 (100%)
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| Harvest date :: Yield |
Harvest Date
Hand picked 18 March 2018 :: 3.64 tonnes/ha
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| Brix :: pH :: TA |
pH
3.65 :: 4.8 – 5.4 g/L
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| Winemaking |
Winemaker Notes
• 10% whole bunches
• 30 days on skins in concrete
• following pressing, the wine was transferred to 17%
new 228 litre French oak barrels for 11 months
• natural malolactic fermentation before bottling
unfined and with minimal filteration
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| Winemakers |
Production
Imogen Dillon, Martin Spedding
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| Aging :: Oak |
Aging
11 months :: 17% new 228 litre French oak barrels
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| Residual sugar |
Residual Sugar
Dry (0.36 g/l)
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| Finished pH :: TA |
Acid
3.52 :: 8.0 g/l
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| Alcohol % |
Alcohol %
13.5
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| Production |
Production Notes
Bottled 12 February 2019 :: screwcap
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| Tasting Notes |
Tasting Notes
The delicate sweet cherry edge and expressive notes of lavender, licorice and blackcurrant leaf define this cool climate Pinot Noir. The complex and structured palate works in harmony with the fruit showing precision at every turn.
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| Food :: Temperature |
Food Pairing Notes
Dry-aged steak tartare and bone marrow, pepper berry, juniper finished with a blueberry dressing.
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| Best drinking |
Bottling Date
2020-2028
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| Downloadable PDF |