Nose
Scents of dry rose petals, rhubarb, sautéed red berries with subtle spice and toasted oak notes.
Palate
A lively combination of sweet soft red and tart/savoury fruits provide layers and length of flavour. The bright acidity and chalky tannins give a dry mineral finish.
Growing Conditions
The Mount Barker and Porongurup regions experienced warm to hot conditions throughout the 2012 vintage. The effect of little spring or summer rain was intensified by hot spells throughout March. With soil moisture very low, the cooler south facing vineyard sites did receive some reprieve off the southern ocean. This relief was however limited as the seasonal on shore streams that deliver coastal drizzle and cooler conditions across the region, appeared weaker than normal. These warmer than average conditions did accelerate ripeness and allowed red varieties to be harvested earlier as mature flavours, tannin and intense colour were evident at lower Baume’s. The wines produced from the 2012 vintage are full of bright fruit flavours, good acidity and ripe tannins. 2012 will be regarded as an excellent vintage with the early varieties of Riesling, Sauvignon Blanc Chardonnay and Pinot Noir. Sourced from low yielding vines on our Mt.Barrow vineyard, which is planted on a south facing ridge top with an elevation of 285 to 370 metres above the sea. This site has shallow soils over rock with a high component of lateritic gravel and a small component of loam.
Winemaking
All the individual vineyards that contribute to the Flint Rock Pinot Noir are vinified separately. Each batch is hand-picked between 13. 14.0 ⁰Be of ripeness and cooled over night before sorting and destemming to 4 tonne open top fermenters. The cold soak continues for several days until the must warms and the fermentation initiates. Temperature of fermentation is controlled between 22⁰C to 25⁰C and the cap is plunged daily. A portion is maintained on skins post the fermentation to allow the malolactic to complete prior to basket pressing to barrel. After 18 months in French oak, the several batches are blended then held in tank for 2 months prior to fining and filtration. Bottling occurs in May of the second year post the vintage and is released after sufficient bottle maturation.
Appearance
Bright and crimson.
Food Pairing
Duck confit with puy lentils, creamy bleu St.Augur on a freshly baked baguette.
