Pinot Noir, fermented using carbonic maceration and a portion Pinot Gris is fermented on skins in stainless steel for one month. All wines are then transferred to puncheon to settle out and come together. The wines shows greater fruit weight and structure than the 2018 without loosing any finesse.The wine has a well structured palate of bright cherries, raspberries a helping of spice then throws soft tannin akin to a great Barolo.
All vineyards farmed by Patrick Sullivan (and William Downie) are farmed biodynamically (in process of certification), all vines are cane pruned, there is no tillage on any soil, all vineyards are on volcanic soils, and all vineyards are dry grown.
Ideal at 12-16 degrees.
Tags: Patrick, Pat Sullivan, Baw Baw Shire, Gippsland, Victoria, Australia, Organic, Dry farmed
