2018 Arfion Pinot Rose - $27

16002 Ar Fion Front Rose.jpg
Arfion_PinotRose LR.jpg
16002 Ar Fion Front Rose.jpg
Arfion_PinotRose LR.jpg

2018 Arfion Pinot Rose - $27

from 162.00

Pinot Noir grown and fashioned for the sole purpose of creating a delicious, textured rose that is the perfect drink for our climate and lifestyle.

Naturally light pink in colour, our rose shows spicy red berry and creamy aromatics. A savoury dry style with pomegranate and red apple flavours leading to a long fresh finish.

 

RRP $27  - Volume 370 cases

Product:
Quantity:
Add to cart

Yarra Station Vineyard – Yarra Glen - Yarra Valley

Sourced from the Yarra Station vineyard in the Yarra Glen subregion of the lower Yarra Valley. These vines sit on an old flood plain of deep grey clay soils that have ironstone running throughout.

Vintage

2017 would always be a hard act to follow. 2018 had a shakey start with an early budburst with a warm and humid Spring. Healthy crop levels resulted but the disease pressure was huge, with unprecedented levels of downy mildew floating around. Good canopy management and timely procedures were essential to grow clean fruit and a healthy leaf area to ripen it.

The spring warmth meant it was always going to be an early vintage, and with a few searing weeks in January it felt like it was going to be a hot and fast one like 2008.

But what followed was the most stable and mild 6 week period of weather I’ve ever seen in the Yarra. Warm days (30 deg C) with very cool nights (10 deg C) prevailed and pretty much turned the vintage around.

Flavours and ripeness progressed slowly and evenly to create a vintage that will be on par with 2017.

Winemaking Stats

Picking Date – 5th March 2018                    Variety - 100% Pinot Noir              Clone – MV6       

pH - 3.4                                                                                           TA – 6.8 g/L                                               Baume – 11.3

Hand harvested early in the morning to harness the fresh characters of the site.

Fruit was whole bunch pressed direct to old barriques where it fermented slowly and naturally on full solids. Malolactic ferment ocurred in approximately half of the barrels.

All barrels were lees stirred twice over the 3 month maturation period without Sulphur. They were then assembled in tank, allowed to settle before a coarse filtration and a small sulphur add prior to bottling. 

Bottling Date –17th July 2018    pH - 3.5                                     TA – 5.80 g/L        Alc - 12.5%           RS < 2 g/L