The Mount Crawford Pinot Noir grapes were picked in mid-February 2007. The grapes were picked at 13.8 baume and ‘cold-soaked’ for 7 days in small stainless vats. The Pinot Noir was then warmed to 28 degrees and an active Pinot yeast culture was added to the vat. The active fermentation lasted for 7 days, with daily hand plunging taking place to ensure maxiumum flavour and colour extraction. The wine was then held ‘on-skins’ for 7 days to extract the appealing tannins to the wine. After pressing the free-run was kept seperate from the pressings fraction. Aging occured in new and old French Oak for 4 months. A light filtration occured priot to bottling to retain the fabulous Pinot Noir fruit flavours.

Variety: Pinot Noir
Winemaker: Roger Harbord
Region: Mount Crawford and Adelaide Hills, South Australia
Soil Type: Red loam
Harvest Date: 25th February 2007
Bottling Date: 18th July 2007
Alcohol: 13.2% v/v
PH: 3.5
Total Acid: 6.2 g/l
Volatile Acidity: .54 g/l
Total Sulphur: 52 ppm

COMMENTS

Deep red-purple in colour. This excellent Barossa Shiraz shows deep spice aromas with integrated new French Oak. The balance is exceptionally balanced with concentrated berry fruit and tannins. Cellar well for 4 years. Enjoy!

ROGER HARBORD - WINEMAKER