Nose
Top notes of violets enhanced with swirling aromas of poached strawberries and warm doughy, fruit muffins.
Palate
The palate is lively mix of blue/red berry and dark cherry fruits deftly cradlelled in fine oak. In structure, the wine is fine, even feminine with a guiding mineral acidity, so typical of the region, which adds length and finish.
Growing Conditions
The Mount Barker and Porongurup regions began the growing season with just adequate soil moisture and catchment fill. Cool and blustery spring weather in November did impact flowering, set and early growth. Summer was punctuated with hot spells, which magnified the effects of little rain. The south facing vineyard sites received some reprieve from the cooling breezes of the southern ocean. A vigorous deluge of approx. 60 mm of rain across the region in early April and cooling autumn temperatures slowed the red maturities and resulted in a late finish to vintage.
With yields below average, the wines produced from the 2013 vintage are full of concentrated fruit flavours, good acidity and fine ripe tannins.
Winemaking
The individual vineyards that contribute to Flint Rock Pinot Noir are vinified separately. Each batch is hand-picked between 13 and 14 ⁰Be of ripeness and cooled before sorting and destemming to 4 tonne open fermenters. The cold soak continues for several days until the must warms and the fermentation initiates. Temperature of fermentation is between 22⁰C to 25⁰C and the cap is plunged daily. A portion of wine is maintained on skins post the fermentation to allow the malolactic to complete prior to basket pressing to barrel. After 12 months in French oak, the batches are blended to tank and held for 2 months prior to fining, filtration and bottling.
Food Pairing
Peking duck.
