Heirloom Vineyards Pinot Noir was produced from their best Adelaide Hills Vineyard in Kersbrook. The clones and viticulture embody the very best in cutting edge but old school viticulture and winemaking.
Hand tended vines, sorted bunch-by-bunch, naturally open fermented, basket-pressed and stored in well seasoned first-use French oak barriques from bespoke coopers. This wine is 50% whole bunch and is aged in 2nd and 3rd use French oak barriques from bespoke coopers for 7 months.
This wine is suitable for vegans.
COLOUR: Autumnal purple-red with a bold, clear rim-edge. Lightly-deeply coloured.
AROMA: Summer berries, fresh herbs - and harder, hardier herbs, too. Wild strawberry and that plant’s foliage; tarragon at summer solstice; fennel fronds at 5am. Forest floors and mushrooms and just - just - the hint of oak’s bouquet. A freshly polished mahogany stalking stick, but for use, not for pretence.
PALATE: Textural tannins start the conversation, and in a way that makes Pinot Noir proud - and a little martial. Fruit flavours flow then as if by rank: berry ripe, berry ready, berry proud, rhubarb picked, rhubarb stewed, plums fire at will... And this is a drying red wine that allows the sweet and savoury natures of its fruits to play with the more textural elements. A velvety
quality eventually emerges with time in the glass, which seems at once welcoming but yet also sounds as a sentimental marker for the wine’s earlier proud sternness.
OVERALL: As such, this red wine wants the following: oils, fats, and richness of foodstuffs. A duck confit? An escabeche quail? Leeks stewed with too much olive oil and garlic would make for a fascinating debate. Alas, too many people, nowadays, want wine to placate, rather than stimulate. Do you measure this wine to yourself, or vice versa?
Learn more here.