Honey Moon Vineyard Adelaide Hills Pinot Noir 2007

1.00 gold

1.00 silver

Gold Medal - Adelaide Hills Wineshow 2009
94 points James Halliday
93 points Philip White

The conditions were ideal for ripening red grapes in particular. Dry warm days, followed by cool nights – typical of our site in Echunga – favoured moderate to slow ripening with great intensity of flavour development, yielding excellent quality grapes at harvest. Canopy was very good and looked a picture at harvest in March, dotted with small cherry-coloured bunches.

Clones were kept separate at harvest and fermented as separate parcels. After a long cold soak, a variety of cultured yeast and indigenous strains were used in fermentation, which was carried out in small open fermenters. Typically ferments peaked at 30C and were hand plunged 2 – 3 times per day. Some ferments contained a proportion of whole bunches. After primary fermentation the wines were pressed off skins and racked into new and old French barriques (16% new) – oak types being Allier and Troncais. After 15 months in oak the wines were bottled.

Now and will develop over the next 5 years