Nose
Warm, opulent and filled with aromas of sautéed wild sweet cherry, freshly baked fruit muffins and underlying earth, star anise and charry notes.
Palate
Abundant sweet red fruits, savoury mushroom and spice with a hint of sappyness from the inclusion of a small percentage of stalks in the fermentation The ample fine fruit tannins provide structure to the rich fruit weight and a distinct mineral acidity deftly finishes the wine.
Growing Conditions
Another challenging yet rewarding vintage for the premium, southern grape growing regions of Western Australia. Winter rainfall was close to the long term average. The growing and ripening seasons, while largely warm and dry were punctuated with rains and windy conditions that did affect set and subsequent yields in Pinot Noir. Warm, dry weather in late summer and early autumn delivered even ripening for the April harvest of Pinot. The mild end to the season saw all varieties ripen perfectly with high natural acidity and fine fruit structure and silky tannins.
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 14.5⁰Be and cooled over night before sorting and de-stemming to 4 tonne open top fermenters. A small percentage of whole bunch is included in one fermenter, as 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. 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.
Appearance
Deep garnet.
Food Pairing
Duck confit with puy lentils, creamy bleu St.Augur.
