Smooth red fruit on the nose with a really subtle stalkiness... Satisfying and crisp. High acid – certainly in the classic Pinot mould.
Full, clear ruby; a delicious pinot, the bouquet and palate alike focusing strongly on the red and black cherry fruit flavours, a swirl of spice and forest lurking underneath the fruit and pointing to the future development of the wine. Immaculately tailored as ever.
5th April, 2012
Tyson Stelzer, 96 points
It’s immaculately perfumed, with every detail of cherry blossom, rose petal, red cherry, mixed spice, dried flowers, anise and clove carrying from bouquet to long finish, lifted by tart morello cherry acidity and structured with fine, mineral, textural tannins.
.Gentle red cherry and mulberry aromatics, brambley, black cherry and juicy redcurrant flavours, seductive silky texture, tight structure and a savoury lingering finish. Fine, focused and delicate with good weight and strong varietal character right now, it will open up and appear fleshier, more seductive and even more complex.
Grapes were grown in two privately owned vineyards in the central Adelaide Hills region, just below and north of Mount Lofty. Altitude is 450 to 500 metres and these vineyards yield no more than 4 tonnes per hectare. Grosset was drawn to the intriguing high-acid fruit from these sites, the second coldest place in South Australia. In terms of quality, the rewards of working with such challenging sites have proved to be substantial.
Warm conditions during early November were favourable, particularly for early varieties such as Pinot Noir, which consequently had good fruit-set. While conditions were mild during summer and the November heat contributed to an early start to vintage in the Adelaide Hills, conditions during ripening were ideal, with no late rain, mild day temperatures and cold nights frequently below 10oC, all conducive to excellent fruit development and retention of natural acidity. Harvest started in mid-March, slightly earlier than the last few vintages, with fruit showing generous flavours while maintaining relatively high acidity.
The grapes were hand picked and pruned, then crushed and de-stemmed. Around 30-40% was whole bunch fermented. Temperature controlled fermentation lasted over 7-8 days and finished in French oak barriques. Aged for 12 months in oak, of which 40-45% was new, the wine was bottled without fining, followed by a further year in bottle before release.