The pinot noir is from the ‘Cemetery Block’ is at the base of the Piccadilly Valley on Alluvial Black Sandy soil, the vines are cane pruned. This farm is run by Jenny and James Griggs who are the 6th generation to farm that block. The Gamay is from Robert Surmann’s vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. The Syrah fruit comes from a farm on the hills in Mclaren Vale and is sees the ocean, the soils are heavy red clay. The wine is an assemblage prior to bottling but is essentially a pinot noir blend. The pinot noir is foot crushed then fermented whole clustered in a 2000L open top oak barrel. The Gamay was carbonically fermented for 5 days in a 2400L wooden barrel then aged in terracotta eggs. The syrah is 100% whole bunch carbonic fermented for 5 days, then pressed to aged in in old 500L oak barrels. pressed and it completes ferment and is aged in 500L barrels.
The thing about this spring pinot is it’s just so damn pretty and radiant, the crimson glow she radiates is alluring! Dark ruby lusciousness holds bunches of rhubarb, cinnamon barks with cherry blossoms dancing like fairies on the morning spring tide. The well-structured palate lets you know she is no child and her mature romantic sinister play leaves a serious subtle tannin bed. – Anton Von Klopper (Wine Maker)
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