2020 Butcher’s Hill ‘Oronsay’ Pinot Noir (6 Bottle Limit)

$120

Coal River Valley

Aromas of wild cherry, orange rind, and tobacco on the nose are complemented by an underlying savoury character, with notes of game, dried herb, aniseed, and dark cherry following on the palate. A lively acid profile, chalky yet ripened tannin, pronounced weight, and unlimited potential.


Vintage
2020
Variety
Pinot Noir
Volume:
750mls
Alcohol:
12.5%
pH:

3.58

Acidity:

5.5g/L

Maturation

Pressed to 50% new French oak barriques (50% Cavin / 50% St. Martin, both medium toast, tight-grained) for 14 months.

Closure
ScrewCap

2020 saw a dry start to the growing season with winter rainfall well below average. Cold and windy conditions during flowering resulted in smaller yields. Early summer saw a continuation of dry conditions, but temperatures moderated significantly coupled with significant rainfall in late February and March freshened up canopies providing an ideal finish to the growing season.

The Butchers Hill Vineyard located in Richmond at the historic Belmont Lodge was established in 2003. The vineyard is a prominent feature to the Richmond landscape as it protrudes from the borders of the town. The steep north facing slope of this site starting from 30m-100m above sea level means that it receives some very long sunlight hours, protection from cold southern winds and increased drainage of soils. The ferricrete attribute of the soils not only hold heat and water longer as they are darker but the iron oxide also interacts with the production of flavonoids in the fruit and typically produces wines that are complex and robust. There are currently 6ha of vine planted on this property in total.

MV6 Clone. 100% whole bunch fermentation (wild) for 20 days. Pressed to 50% new French oak barriques (50% Cavin / 50% St. Martin, both medium toast, tight-grained) for 14 months. Yield: 6.0 tonnes/Hectare

Aromas of wild cherry, orange rind, and tobacco on the nose are complemented by an underlying savoury character, with notes of game, dried herb, aniseed, and dark cherry following on the palate. A lively acid profile, chalky yet ripened tannin, pronounced weight, and unlimited potential.