2016 Arfion Pinot Noir - $35

14020 Ar Fion SS Front Pinot.jpg
Arfion_PinotNoir_2014_LR.jpg
14020 Ar Fion SS Front Pinot.jpg
Arfion_PinotNoir_2014_LR.jpg

2016 Arfion Pinot Noir - $35

from 210.00

Pinot noir is high maintenance. In the vineyard and cellar it puts the pressure on you, but in the end it provides the greatest fun and reward.

Our 2016 Pinot Noir shows spicy cherry, dark berry and campari notes. It’s a savoury, fine style with a soft toasty finish.

Volume 230 cases

 

 

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Willowlake Vineyard – Gladysdale – Upper Yarra – Yarra Valley

We work with Tim Wray at the outstanding Willowlake Vineyard in the Upper Yarra Valley. Located on a south facing slope in Gladysdale, the vineyard leads a pretty tough life. It’s a cold and weathered land operating at the very margins of grape growing. Mature vines hang off slopes on ancient, friable red and grey volcanic soils capping a tabled ridge of basalt.

Vintage

Spring 2015 started with a bang.

Winter warmth, an abundance of soil water and above average spring temperatures steered an early budburst, fast shoot growth and great fruit yield. Everything was happening at a head spinning rate over the growing season and just as we were taking a breath, a little sporadic harvest rain came to test us with elevated disease pressure. Luckily, bright warm days followed, which produced the healthy and clean fruit we were asking for. 2016 was fast and furious, with both of our Pinot blocks picked in February.

Winemaking Stats

Picking Date – 22nd/29th Feb 2016                           Variety - 100% Pinot noir             Clone – MV6                       Block- C1/C4

pH - 3.40                          TA – 7.0 g/L                       Baume – 12.7

Picked early to retain fresh acidity and bright flavours, 40% of our blend was 100% whole bunch /carbonic fermented with wild yeast for 16 days, after which we pressed direct to old French barriques for malolactic ferment and ageing.The remaining fruit was destemmed but not crushed, to leave as many whole berries as we could. They were held on skins for a period of 16 to 25 days with very little touching. After pressing, the wine was matured in new (12%) and old barrels for another 9 months at cold temperatures without sulphur. This has added a savoury edge and a fine juicy tannin. A bit of sulphur but no fining or filtration pre bottling.

Bottling Date – 7th Dec 2016         pH - 3.70          TA – 5.5 g/L           Alc - 13.0%          RS < 2 g/L