2018 Quartier Pinot Noir

2018
Quartier Pinot Noir

$26

Quantity

0 ITEMS
$0.00 AUD

VIEW CART
$0.00 VIEW CART

Tasting Profile

February 2019

An expressive nose with plenty of red cherry, red floral and strawberry notes alongside complex scents of undergrowth and spicy pine. Sweet red fruits on the palate combine with dried herb flavours and soft, approachable tannins. It’s fresh and juicy with a touch of orange peel acidity on the finish.

Alcohol 13.5%

Tasting Profile 2018
Tasting Profile 2017
Tasting Profile 2016

MORE LESS

Reviews

The West Australian, August 2019

Attractive modestly priced pinot from Mornington. Sour cherry notes on the nose. The palate is light bodied but with excellent structure and depth. Has a slightly bony feel to it with supple flesh wrapped around the fine tannins. Nice pinot at a good price.

90 points

Ray Jordan

Reviews 2018
Reviews 2017
Reviews 2016

MORE LESS

The Vintage

Following a wet Winter, budburst commenced relatively late in mid September. The Winter rainfall set up the vineyards well for Spring with overall temperatures during Spring slightly higher than average accompanied by below average rainfall. Flowering commenced mid late November with ideal weather conditions, resulting in one of the best fruit sets in many years. The mild to warm conditions continued throughout Summer and veraison commenced in mid January. Harvest delivered fruitful crop loads matched with very stable weather conditions, ensuring vine performance and good ripeness. Picking commenced late February and the viticultural team worked steadily until the beginning of April delivering outstanding fruit. The white wines display excellent acidity, depth and intense fruit flavours. The red wines look poised and elegant with powerful aromatics and a great balance between tannin and acid.
MORE LESS

The Vineyard

Quartier means neighbourhood in French and the Quartier varietals are a celebration of diverse terroirs on the Mornington Peninsula. The fruit for this wine was sourced from vineyards in Tuerong and Balnarring.

The fruit was fermented in open vats. Fermentation occurred spontaneously with ambient yeasts and lasted 16 to 18 days. The wine underwent indigenous malolactic fermentation. The maturation period was 10 months in French oak barriques (8% new) and large format foudre. The wine was bottled without fining and with minimal filtration.

MORE LESS