O'Leary Walker Pinot Noir sources fruit from a vineyard just south-east of Oakbank. David and Sue Cherry (nee O'Leary) planted the MV6 clone of Pinot Noir in 1990. The soil profile is brown loam with limestone and slate schist. This contributes to good drainage and moderate vigour. The elevation of this cool climate region consistently offers a natural balanced acidity to this single vineyard wine.
The fruit is hand-picked and de-stemmed into one and two tonne open fermenters. 30% whole bunch fruit promotes varietal punch and tannin structure. The must is chilled and cold soaked. Spontaneous fermentation commences using the natural flora sourced from the vineyard. The ferment is hand-plunged four times daily to optimise colour and tannin extraction, while also aiding temperature management of the cap. Post-ferment, the wine is left on skins, further enhancing colour, flavour and fine grain tannins. It is then gently pressed and racked into new and seasoned Sirugue oak barrels for 8-12 months. The aim is to preserve all of the natural flavours of this noble variety.
Colour: Crimson red with a purple hue.
Nose: Earthy forest floor combined with delicate aromas of wild plum and dark cherry.
Palate: Juicy sweet fruit, with a great depth of flavour and fantastic length.