2019 Quartier Pinot Noir

2019
Quartier Pinot Noir

$26

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Tasting Profile

July 2020

Dark cherry and raspberry on the nose, with notes of baking spice, citrus, and anise following through. The palate is medium-bodied, and like the nose, it shows a combination of brighter red fruits and dark-toned black fruits. The wine is juicy and approachable while still offering structure and interest.

13.5%

Tasting Profile 2019
Tasting Profile 2018
Tasting Profile 2017

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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

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The Vintage

Winter provided good average rainfall with approximately 200mm in total falling over June, July and August. Early September welcomed the beginning of budburst, leading to a cool Spring with very little rainfall. Cool weather continued throughout the peak growing months of October, November and December. Spring rainfall was slightly below average but sufficient to ensure the vineyards were in good condition leading into Summer. January was warm, with temperatures exceeding the long-term average, and dry, with almost no rainfall. Veraison commenced mid-January as typical. February was cool providing relief to the vineyards and consolidating veraison across all our varieties. Harvest commenced late February. Warmer weather returned at the beginning of March and conditions remained very dry and moderately warm throughout the harvest period. The viticultural and winemaking teams worked with great tenacity, it was a compact vintage finishing in late March.
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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, puncheons (7% new), and large format foudre. The wine was bottled without fining and with minimal filtration.

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