2019 Pinot Noir Shuttleworth Creek
Shuttleworth Creek Vineyard
Oct 14 2019
Approachable now but best from late 2022 – 2025.
Pale ruby in colour with a beautifully lifted nose full of florals and high-toned red fruit. Deceptively complex and richly flavoured, despite its pale colour, the concentrated palate of cherry, raspberry and wild strawberry is complimented by savoury and earthy notes, garrigue and botanicals. Silky fine-grain tannins and bright acidity create great tension on the palate, and lengthen the deliciously savoury finish.
The grapes were 100% destemmed, without crushing, leaving as much whole berry fruit as possible. After a 48 hour cold soak, the must was warmed and inoculated with selected yeasts. Hand punch-downs started at 3 times daily and tapered off to once a day as tannins progressed. Free run juice was drained off and the skins were pressed off as soon as the primary ferment was completed. All lots were racked into 300L French oak barrels (16% new, remainder 2nd fill & 3rd fill), where each lot rested, untouched, for 12 months, before being blended, stabilized and bottled.
Our Shuttleworth Creek Vineyard continues to prove itself as an ideal site for high quality Pinot Noir. Being slightly cooler than our Estate vineyard, the fruit shows a distinctly different profile. A lifted, more feminine style to counter-balance the powerfully- structured wines produced from our Estate vineyard. 2019 was a cooler-than-usual vintage, which resulted in a lighter, more elegant style of Pinot Noir. 5 Dijon clones (777, 115, 667, 828 & Pommard) were blended to create this wine. All were kept separate through fermentation and 12 months of barrel ageing, until a final blend was decided on.
Food Pairing Notes
Classic: roast chicken, rack of lamb, beef wellington, roast pork with fennel, mushroom dishes (mushroom risotto), roast or grilled lobster, venison, cassoulet, turkey dinner, beef tenderloin Adventurous: blue cheese (the stinkier, the better), enchiladas, Chinese dishes, salmon, rich milk chocolate