2023 Pooley Pinot Noir
Bright notes of fresh raspberry, cherries and black pepper on the nose with an underlying layer of mineral and cacao. On the palate, it’s persistent with generous red fruits, cedar, subtle game, and a dusting of aniseed. It’s delicately balanced with fine tannin and brilliant acidity.
- Volume:
- 750mls
- Alcohol:
- 13%
- pH:
3.67
- Standard Drinks
- 7.7
- Acidity:
5.9g/L
- Maturation
Matured for 11 months in French oak (10% New). A mixture of (90%) puncheons (500L) with a small portion matured in (10%) barriques (225L).
- Closure
- ScrewCap
- Style
Dry
The season started with consistent spring rainfall that built a solid foundation with strong, healthy canopies and bountiful bunch numbers. Mild conditions continued through to summer with few days reaching over 25C. The start of Autumn provided glorious sunshine days and cool oceanic evenings hailing the start of veraison. The vacant heat returned shortly thereafter to kickstart what would be a long and late vintage. The fruit was in absolutely no rush to be picked and showed its relaxed appreciation through integrated and balanced phenolic profiles.
Fruit sourced from Butcher’s Hill, Cooinda Vale and select vineyards from the Coal River Valley.
A blend of Cooinda Vale and Butcher’s Hill with the addition of some smaller parcels of selected growers within the Coal River Valley. Wild fermentation (5% whole bunch) over 14 days then 7-day post ferment maceration. Fermentation took place in 2.5-tonne open ferment stainless steel with pumping over once per day. Matured for 11 months in French oak (10% New). A mixture of (90%) puncheons (500L) with a small portion matured in (10%) barriques (225L).
Bright notes of fresh raspberry, cherries and black pepper on the nose with an underlying layer of mineral and cacao. On the palate, it’s persistent with generous red fruits, cedar, subtle game, and a dusting of aniseed. It’s delicately balanced with fine tannin and brilliant acidity.
