2023 Elanto Vineyard Pinot Noir
This wine is a blend of the 5 Pinot Noir vineyards (lieu-dits); Vertex, Ironstone, Chicory, Kilnside and Basalt.
Each vineyard was picked and vinified separately. The fruit was first chilled and then sorted and destemmed into concrete vats with a small (3-5%) selection of whole bunches. A cold soak followed by natural fermentation completed in vat before pressing after 25-30 days on skins. The wines were raised in a mix of new and older French oak barriques. Malolactic conversion completed late spring and the wine spent a total of 11 months in barrel before bottling. Diam 30 closure.
"Never in a million years would I pick the vine age given the detail and complexity here. Fruit off four-year-old vines. Quite astonishing and yet, proof is in the glass. Full of heady aromatics, all florals and wood spice with flavours of dark cherries, cherry compote, and poached rhubarb, but it’s not at all fruity as it also comes with a hint of charred radicchio and Italian-bitter herbs. There’s an energy across the just medium-bodied palate, a little sinewy yet savoury through and through with the fine, and plentiful, tannins taking charge as it finishes long and convincingly." Jane Faulkner, Halliday Wine Companion.
"There’s a lot going on with this Pinot Noir but it manages to feel effortless. Seamless is the word; finished is another. Campari-like herbs, roasted nuts, earth, undergrowth and sweet black cherries, the latter deep-set in Pinot Noir terms. There’s an excellent framework of tannin, firm and velvety at once, dry strings splayed out across a mesh made of hazelnuts. This wine became more expansive as it rested in the glass. This is the first Pinot Noir grown and made from this vineyard. It’s an exciting debut, with an even more exciting future." Campbell Mattinson, Winefront.
This wine is a blend of the 5 Pinot Noir vineyards (lieu-dits); Vertex, Ironstone, Chicory, Kilnside and Basalt.
Each vineyard was picked and vinified separately. The fruit was first chilled and then sorted and destemmed into concrete vats with a small (3-5%) selection of whole bunches. A cold soak followed by natural fermentation completed in vat before pressing after 25-30 days on skins. The wines were raised in a mix of new and older French oak barriques. Malolactic conversion completed late spring and the wine spent a total of 11 months in barrel before bottling. Diam 30 closure.
"Never in a million years would I pick the vine age given the detail and complexity here. Fruit off four-year-old vines. Quite astonishing and yet, proof is in the glass. Full of heady aromatics, all florals and wood spice with flavours of dark cherries, cherry compote, and poached rhubarb, but it’s not at all fruity as it also comes with a hint of charred radicchio and Italian-bitter herbs. There’s an energy across the just medium-bodied palate, a little sinewy yet savoury through and through with the fine, and plentiful, tannins taking charge as it finishes long and convincingly." Jane Faulkner, Halliday Wine Companion.
"There’s a lot going on with this Pinot Noir but it manages to feel effortless. Seamless is the word; finished is another. Campari-like herbs, roasted nuts, earth, undergrowth and sweet black cherries, the latter deep-set in Pinot Noir terms. There’s an excellent framework of tannin, firm and velvety at once, dry strings splayed out across a mesh made of hazelnuts. This wine became more expansive as it rested in the glass. This is the first Pinot Noir grown and made from this vineyard. It’s an exciting debut, with an even more exciting future." Campbell Mattinson, Winefront.
This wine is a blend of the 5 Pinot Noir vineyards (lieu-dits); Vertex, Ironstone, Chicory, Kilnside and Basalt.
Each vineyard was picked and vinified separately. The fruit was first chilled and then sorted and destemmed into concrete vats with a small (3-5%) selection of whole bunches. A cold soak followed by natural fermentation completed in vat before pressing after 25-30 days on skins. The wines were raised in a mix of new and older French oak barriques. Malolactic conversion completed late spring and the wine spent a total of 11 months in barrel before bottling. Diam 30 closure.
"Never in a million years would I pick the vine age given the detail and complexity here. Fruit off four-year-old vines. Quite astonishing and yet, proof is in the glass. Full of heady aromatics, all florals and wood spice with flavours of dark cherries, cherry compote, and poached rhubarb, but it’s not at all fruity as it also comes with a hint of charred radicchio and Italian-bitter herbs. There’s an energy across the just medium-bodied palate, a little sinewy yet savoury through and through with the fine, and plentiful, tannins taking charge as it finishes long and convincingly." Jane Faulkner, Halliday Wine Companion.
"There’s a lot going on with this Pinot Noir but it manages to feel effortless. Seamless is the word; finished is another. Campari-like herbs, roasted nuts, earth, undergrowth and sweet black cherries, the latter deep-set in Pinot Noir terms. There’s an excellent framework of tannin, firm and velvety at once, dry strings splayed out across a mesh made of hazelnuts. This wine became more expansive as it rested in the glass. This is the first Pinot Noir grown and made from this vineyard. It’s an exciting debut, with an even more exciting future." Campbell Mattinson, Winefront.