2017 Arfion Pinot Noir - $37

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

2017 Arfion Pinot Noir - $37

from 222.00

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 2017 Pinot Noir shows spicy cherry, dark berry, graphite and campari notes. It’s a savoury, fine style with a soft toasty finish.

I think this may be the best Pinot I’ve made to date.

Volume 300 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

2017 is my 11th vintage in the Yarra and I haven’t seen one as complete or balanced as this.

We had regular water, mild temperatures and near perfect warm days and cool nights for the production of quality, fine tuned grapes. It didn’t feel easy, but it did feel calm and collected. We had time to eat, drink (heaps of beer) and not stress. I think the wines show this relaxed balance.

Winemaking Stats

Picking Date – 14th/17th March 2017                        Variety - 100% Pinot noir             

Clone – MV6                                                              Block- C1/C4

pH - 3.40                          TA – 7.0 g/L                       Baume – 12.8

Picked early to retain fresh acidity and bright flavours, 50% of our blend was 100% whole bunch /carbonic fermented with wild yeast for 16-18 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 (18%) 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 – 4th Dec 2017         pH - 3.6          TA – 5.3 g/L           Alc - 13.0%          RS < 2 g/L