2018 Arfion Spring Pinot - $30

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16002 Ar Fion Front S_Pinot.jpg
Arfion_SpringPinot_LR.jpg

2018 Arfion Spring Pinot - $30

from 180.00

Our Spring Pinot is a vibrant style that is made to be consumed early and fresh.

It is bright yet has dark edges, lifted campari, red/blue fruits and earthy aromas with a juicy, vibrant mouthfeel and tannin.

RRP $30 - Volume 569 cases

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Yarra Station, Primavera and Willowlake vineyards.

From three Yarra Valley vineyards that have very distinct soil profiles and microclimates that span the breadth of the Valley. By blending the three vineyards we can create complexity and interest without too much winemaking interference.

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 – 27th  Feb to 5th March        Variety - 100% Pinot Noir              Clone – MV6       

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

The lower Yarra vineyard of Yarra Station (55% of blend) and the Upper Yarra Primavera Vineyard (approx 13%) were 100% carbonic wholebunch fermented for a maximum of 14 days on skins.

While the Willowlake Vineyard (approx 33%) in the Upper Yarra, Gladysdale subregion was destemmed and gently pumped over for a 14 day fermentation.

All natural alcoholic and malolactic ferments.

The vineyards were blended post pressing to mature in tank and a mixture of old and 1 year old barrels/puncheons to retain their freshness.

Minimal sulphur just prior to going to bottle in Spring with no fining or filtration.

Bottling Date - 03 Sept 2018       pH - 3.70                TA – 5.60 g/L        Alc – 13.0%          RS < 2 g/L