Winemaking
Fruit for the Altitude Pinot Noir is sourced from high altitude sites in the central Adelaide Hills, mainly from two estate vineyards at Charleston and Lenswood. Grapes are rapidly transported to the winery and destemmed without crushing. Time on skins during fermentation is 10 – 20 days. The wine is racked to French oak barriques of various ages; new to five years old. Malolatic fermentation occurs spontaneously, each barrel is then racked. The wine is left in barrel until the following summer which equates to approximately 10 months in oak. Intensive
tasting precedes the final selection for inclusion in the Altitude Pinot Noir.
Andre Bondar - Winemaker
The Wine
Region: Adelaide Hills
Variety: Pinot Noir
Colour: Deep red with a touch of tawny at the edges
Bouquet: Bright and fresh, showing aromas of strawberry and blackcurrant with spice and herbaceous notes adding complexity.
Palate: A mid weight palate with flavours of summer berry and cherry, firm tannins, a silky mouth-feel and a long, savoury finish.
Cellaring: 3 – 5 years
Serving suggestion: A great match for veal dishes such as veal escalopes or veal schnitzel. Pinot Noir will also match well to mushrooms, tuna, and duck.
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