The Pinot Noir comes from a single, south-facing vineyard in the Piccadilly Valley in the Adelaide Hills. The soils are predominantly mottled yellow course grained clays, and some quartz rich soil over sandstone. In the early 1990s, Grosset was drawn to the intriguing high-acid fruit from these sites, the second coldest place in South Australia. In terms of quality, the rewards of working with such challenging sites have proved to be substantial.
Ripe fruit from healthy vines made a promising start to what turned out to be the most exciting vintage in a decade. A warmer than average December was followed by a dry January with normal temperatures. February began cool, with some much needed rain before a string of warm, sunny days and cool nights, making for ideal harvest conditions.
The grapes were hand picked, then crushed and destemmed. 40% were whole bunch fermented. Temperature controlled fermentation lasted 7-8 days and was finished in French oak barriques. The wine was aged for 10 months in oak, of which 60% was new. The wine was then bottled without fining and aged for a further nine months before release. Only one bottle was produced from each vine.
100% Pinot Noir.
This Pinot Noir is bright and vibrant with a restrained nose. Subtle black fruit aromatics make way for flavours of blackberry, mulberry and bramble. Well-balanced, the palate shows precision and intensity, with supple, fine tannins which grip gently. The texture is silky; expect age to bring a mellow, velvety quality that will flow seamlessly to a gentle finish of considerable softness and length.