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, Pinot Noir The Shiraz for this second release of the Kura Shiraz/Pinot Noir blend is sourced from Marengo Vineyard just outside of Richmond in the Coal River Valley, all PT23 clone planted on a north-facing slope in 2017. The Pinot Noir also comes from a Coal River Valley vineyard, located on the other side of Richmond towards Penna, and
planted in 2004.
The Shiraz was destemmed and left as whole berries, whilst the Pinot Noir 50% was left as whole bunches. The Shiraz and Pinot Noir parcels were fermented separately. Cold-soaked for three days prior to being warmed up for wild ferment (by indigenous yeasts), which lasted for about seven days prior to being pressed to tank.
Racked off gross lees to French oak puncheons the next day. Ten months in oak on fine lees prior to preparing for bottling. 75% Shiraz, 25% Pinot Noir.
Vibrant purple in colour with a fruit profile of black cherries and blackberries, rosemary stem, pepper berry, and Dutch liquorice.
The palate is juicy and fresh with blue and red fruits continuing to thread through to the finish with just the right amount of grip in the tannins, wrapping up with a nice snappy sapidity.
