Nose
Sautéed wild sweet cherry and raspberry fruit aromas with freshly baked fruit muffin and underlying earth, star anise and truffle notes.
Palate
Subtle sweet and sappy ripe red fruits, with mushroom and spice. The fine fruit tannins of the mid palate provide a silky texture while a distinct and soft mineral acidity finishes the wine.
Growing Conditions
A winter of inadequate rainfall was followed by a wet and cold spring which reduced yield due to poor flowering conditions. The cool start to summer further delayed ripening, the benign warm weather of autumn allowed for even ripeness across all varieties. The resultant red wines are subtle in fruit flavour and fine in structure.
Winemaking
All the individual vineyards that contribute to the Flint Rock Pinot Noir are vinified separately. Each batch is hand-picked at between 13.5 to 14.5 ºBe and cooled over night before sorting and destemming to 4 tonne open top fermenters. Cold soak continues for several days until the must warms and the fermentation initiates. Temperature of fermentation in controlled between 22ºC to 25ºC and the cap is plunged daily. The skins are maintained warm, post the fermentation to allow the malolactic to complete prior to basket pressing to barrel. After 18 months in French oak, the wine is blended to tank and held 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.
Food Pairing
Duck confit with puy lentils, creamy bleu St.Augur.
