2018 Pinot Noir


2018 pinot noir

Handmade - Hand Plunged - Basket Pressed - Wild Yeast Ferment - Unfined - No Acid Added - Barrel Aged on Lees

Vineyard ~ Greenacres Vineyard, Alpine Valleys

Sourced from one of the most passionate salt of the earth growers we know in Brian “Bri” Llewis from his spectacular Greenacres Vineyard in Merriang South. This vineyard is deep in an isolated valley of the sprawling Alpine Valleys GI and such a cool site it is not unusual for it to snow there a couple of times over the winter period.

As with all wines released under the Nomads Garden range input from us in the winery was kept to an absolute minimum. Instead careful attention was paid to working closely with Bri and ensuring the grapes were picked at exactly the right moment to ensure the natural pH and the flavours were just right.

This is a pilot run, a very promising one at that. The goal, to make a good Pinot Noir from North East Victoria that actually looks like a Pinot. Only 700kg of fruit was available to us in 2018, although it was of a very high quality. Unlike may Pinot vineyards in the North East this is a Vineyard dedicated to growing fruit for table wine not sparkling base, this means it is cropped at much lower levels. Handpicked at daybreak with a baume of 12.8. Destemmed not crushed with 15% whole bunches added to the ferment, the grapes were protected under CO2 prior to the natural wild yeast fermentation commencing 3 days later. No pump overs or plunging where done as we didn’t want the wine to become over extracted. Instead once a day we used our hands to lightly push the cap down and wet it. A short 15 days on skins before gentle basket pressing to a single 5 year old French oak Puncheon. Oak of this age will impart very little, if any oak characteristics instead we believe they are the best vessel for wines to ferment and age in. Oak is a natural living product that allows the wines to breath and evolve with time, something not possible with tanks.

The Pinot Noir then spent 12 months in oak on full lees (lees are the solids that drop and of the wine post fermentation) to build texture. The wine was then lightly filtered and bottled, before been given at least 3 months post bottling to settle. We believe this be a promising start to what will hopefully become staple of the Nomads Garden range.