Vintage
2021
ABV
12.5%
AUD$ FOB / 9L Case
$150.00 – $199.99
Wine Type
Red
Wine Style
Still
Wine Description
A blend of Pinot Noir from our Tuerong and Balnarring vineyards.
The fruit was fermented in open vats. Fermentation commenced spontaneously with ambient yeasts and lasted 15 to 18 days. The wine underwent indigenous malolactic fermentation. The maturation period was 9 months in French oak barriques and puncheons (10% new) and large format foudre. The wine was bottled without fining and with minimal filtration.
Bright and aromatic, the nose delivers raspberry, strawberry and red cherry with savoury spice notes. The palate displays morello cherry and more raspberry flavours. The tannins are firm yet fine and taper into the polished finish. Sappy, moreish and complex, this wine can be enjoyed now but will gain interest over the medium term.
Winemaker's Bio
Glen Hayley’s winemaking philosophy is driven by authenticity; wine that speaks of place, preserving the character of the fruit and celebrating the vineyard in which it was grown. It is the fine balance between scrupulous attention to detail and minimal intervention that allows wine to fully express provenance. Glen’s passion for natural fermentation techniques extends beyond wine to sour beer, cider and fermented food.
Serendipity saw Glen discover the world of wine. A job in the industry on a gap year in Vancouver offered an addictive glimpse of his future vocation. Returning to Melbourne, Glen completed a Bachelor of Viticultural Science and Wine Production, while working in cool and warm climate wineries across Australia, France, Germany, New Zealand and the USA. His time with premium new world Chardonnay and Pinot Noir producers in Central Otago and Sonoma County, along with a concentration on white wines in the Loire Valley and the Mosel, helped shape his thinking.
His desire to focus on Pinot Noir and Chardonnay saw Glen join Kooyong and Port Phillip Estate in 2009. In 2015 Glen became Chief Winemaker.
The viticulture and winemaking teams at Kooyong and Port Phillip Estate are intensely collaborative. The team includes chief viticulturist Stuart Marshall and David Merli and winemaker Christian Bradshaw.
