Mount Brown Pinot Noir

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Quick Overview

Rich dark red with violet purple edges. Sweet, rich and savoury smelling with a musky floral allure and hints of Turkish Delight – the fruit sweet impression from the nose carries through to the palate, where there is an intriguing grapefruit-like zestiness together with bittersweet red fruits, a savoury undercurrent and a mulled wine spiciness. Plush, smooth, velvet-edged tannins impart a soft mouthfeel and all together, it is a very rewarding wine. Gold Easter Show.

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$23.99

A cool summer followed by a long hot autumn has produced this elegant, fruit driven wine with plum and ripe berry flavours along with hints of spice.

ACCOLADES

Silver, International Wine Competition

AROMA & TASTE

It is a deep plum colour with cherry and ripe plum aromas. The palate is round and generous with medium tannins and well-balanced acidity. Some black pepper spices add to the complexity of the wine.

VITICULTURAL PRACTICES

The vines are predominantly Davis and Dijon clones; the Davis is slightly sweeter and the Dijon a more earthy flavour. The rootstock is Schwarzmann, a very low vigour dwarf rootstock. The vines are planted at very high density plantings of 4,200 per hectare and are trained on a two cane system (VSP) with a cane length of only 600mm to maximise flavour.

WINE MAKING DETAILS

Fruit was destemmed into open top fermenters and cold soaked. The must was hand plunged three times daily for the duration of the fermentation. Post ferment the wine was allowed to remain on skins for up to ten days before the wine was gently pressed directly to French oak barriques (25% new). Malolactic fermentation was encouraged and completed by early spring. The wine was not subjected to cold stabilisation.

FOOD AND WINE MATCHING

Moderate amounts of tannin mean the wine will suit meats with some fattiness, such as lamb or duck, especially those flavoured with pepper. Woody herbs such as rosemary, thyme and basil will compliment the earthy flavours of the wine. An ideal match would be braised lamb shanks with caramelised onions, or seared scallops, drizzled with truffle oil and served with a rocket salad.

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