2018 Cornelius Norfolk Pinot Noir
| Awards |
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| Tasting Note | The bouquet is alluring and exotic with perfumed fruits of cherries and plums. Spice, earthy undertones with sappy whole bunch characters round out the wine. The palate is rich and complex with plum and cherry fruit, sappy whole bunch notes dominating the mid palate which flows through to a savoury oak finish. Juicy acid and ripe firm tannins deliver overall power and structure to the wine. |
| Technical Note |
Winemaking Region: Bellarine Peninsula, Victoria. Clone: MV6: Soil Type: Self mulching black vertosol derived from tertiary basalt. Oak Use: 18 months in Troncais barriques, 1/3 new, 1/3 one and 1/3 two year old. Winemaking: Hand picked at optimal ripeness. De-stemmed to a small 3 tonne open fermenter with the inclusion of 25% whole bunches. Soaked for 5 days before fermentation occurred using wild yeasts. The must was hand plunged once a day over 10 days till dryness. Pressed to barrel where it spent 18 months. It was then blended, fined, filtered and bottled. ALC/VOL 13.5% ABV |
| Reviews |
Mix of destemmed fruit and 25% whole bunches. Cold soaked for 5 days before wild-yeast fermentation, mlf and 18 months in French oak puncheons (a third new). Quite an accomplished single-vineyard pinot. Early days, but there is a developing thread of complexity built around classic dark cherry, kirsch, dried herbs and flowers. Appears immediately delicate and fine in tannin and personality, but it's a blind, behind which is a serious work in progress. Impressive balance and flavour penetration at work. Jeni Port |