2018 Wallis Pinot Noir MAGNUM
2018 Wallis Pinot Noir MAGNUM
A beautiful bouquet of sage and boysenberry capture the fruit expression from this Flinders site.
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
Wallis (Middle Block 100%) :: MV6 (100%)
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| Harvest date :: Yield |
Harvest Date
Hand picked 18 March 2018 :: 5.2 tonnes/ha
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| Brix :: pH :: TA |
pH
13.2° :: 3.59 :: 8.20 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 25% 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 :: 25% new 228 litre French oak barrels
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| Residual sugar |
Residual Sugar
Dry (0.34 g/l)
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| Finished pH :: TA |
Acid
3.66 :: 5.1 – 5.7 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
A beautiful bouquet of sage and boysenberry capture the fruit expression from this Flinders site. The chalkiness and mineral edge balance the fruit depth and harmonise the velvety tea- like tannins that cover the palate and delight as this wine opens up and evolves.
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| Food :: Temperature |
Food Pairing Notes
Roasted pork loin, tarragon emulsion, confit parsnips and currants.
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| Best drinking |
Bottling Date
2020-2028+
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| Downloadable PDF |
