Basket Pressed Pinot Noir 2016 (Burnt Out)

Tasting Notes:                      Aromas of cherries, black forest fruits, clove and spicy cedar notes.  The palate is varietal with red berries, dried herbs and rhubarb integrated with textured tannins, good acid and a long spicy finish.

Food Matches:                     This wine is best served as an aperitif or alternatively would perfectly accompany a variety of duck, veal and game dishes. 

Winemaking Notes:             Extremely low crop levels and ideal growing conditions ensured the 2016 vintage was ideal for the development intense varietal characters.  Weather conditions were perfect with day time temperatures slightly above average during January, February and March with the nights averaging below 10 degrees all conductive to exceptional flavour development and the retention of natural acidity.

After hand harvesting a combination of clones 114, 115 d4v2 and 777 the grapes were mostly destemmed and chilled prior to conducting a cold soak for 5 days.   After the cold soak the grapes were inoculated and were allowed to ferment at between 18-24 degrees for 12 days.  After fermentation was complete the must was directly basket pressed into French hogsheads where it was aged for 15 months.  During the aging process the wine is racked a number of times and bottled without any fining or filtration.

Harvest Date:          27th of March 2016     Bottling Date:             7th of September 2017           

Closure:                      Stelvin                         Drinking Window:      2017 -2030

Awards & Accolades:    94 Points Wine Showcase Magazine August/September 2019

Burnt out in bushfire unfortunately some other wines in the range were more lucky...

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