Pure Peninsula Pinot

The aim is to make the best possible wine using traditional methods enhanced by modern scientific methods. Relying on one site has made attention to viticulture essential and this is where the wine is truly made.

The Vineyard & Its Management
Viticulturist: John Trueman

Planted: lower vineyard replanted in 1999 and 2000
Soil: red and brown loams to 30cm over silty clay with a basalt base
Trellis: Scott Henry
Planting Density: 2000 vines/ha
Aspect: all rows run east/west  Land slopes to north and NE
Elevation: 275 metres
Clones: MV6, D2V5, 115, G5V15
Annual Rainfall: 1000mm No watering required.
Cropping level: maximum 5 tonne/ha
Picking: by hand
The vines are hand pruned and separated vertically with a rolled wire. Leaf plucking is undertaken to allow maximum sun exposure and the vines are netted.

Winemaking
Winemaker: Julie Trueman

Vintage: median date 10th April
Sugar: 23.5 to24 brix
Crusher Destemmer: 100%
Cultured yeast and Malolactic
Fermented in open vats and left to macerate another week
Hydraulic Basket Press
Oak: mostly Siruque Vogses
Bottling: 18 months after picking
Screwcap: since 2004
Wines are not released until they have 12 months bottle age

Myrtaceae Pinot Noir
Myrtaceae is made from grapes grown only on the original vineyard. It has minimal winemaking assistance which allows for pure Pinot characters. The elements of oak, tannins and acidity complement the fruit and are not allowed to dominate. The colour is delicate but the aromas are an array of summer berries, spice….with particular Peninsula nuances. The palate is an expansion of the aromas. The flavours continue to build in the mouth and the wine has a long aftertaste. It is an amazing food mimic. It will appear to have herbs when paired with Mediterranean food or spices with Eastern dishes. The first vintage was 2002 and these are drinking beautifully.