Mount Brown Estates Pinot Noir 2020

It is a dark plum colour with dark berry and ripe cherry 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.

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. Cool climate region with stoney soils over limestone.

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 (around 20% new). The wine went through full malolactic fermentation.

Oak barrels for 12 months.