Kyberd Hills 2018 Brigadier Pinot Noir

Technical Information

Grapes: Pinot Noir

Origin of grapes: Mornington Peninsula

Winemaking: Winemaking: Hand-picked, gently crushed and destemmed and allowed to cool soak for 4 days, prior to fermentation for two weeks. Pumped over twice daily in the early part of fermentation, with the work tapering towards the end. Pressed, sulphured, settled and racked to barrel. Post-maturation, it was transferred to tank, settled, filtered and bottled in the winter of 2019.

Oak Maturation: 12 months in 15% new French oak and the balance in 2-5 year old French oak barriques.

Analysis:

pH: 3.53
TA: 6.8
Alc 13.4%
RS:  0.02g/L

Appearance: Garnet to brick red.

Nose/Aroma: Floral, red berries, spice and a little forest floor.

Palate: A particularly fragrant vintage, with ample red fruits on the palate, most predominantly berries and bright red cherries. There is a slowly evolving forest floor character, which adds an extra dimension. Texturally, the silky tannins and dancing acidity carry the flavours a long way and help a clean finish.

Food match: Confit duck and/or something with wild mushrooms.

Winemakers Comments: Our method is all about bringing out the flavours and aromas native to the vineyard. Hence just a dab of oak and a cold soak to help the tannins sit beneath the the fruit. Whilst our Pinots can be enjoyed when quite young, they are built with sufficient structure to live and develop for at least fifteen years. It is up to you to decide whether you prefer just to focus on the primary red fruit (Drink young), adding some of the savoury developed character (Mid-term) or full-blown Burgundy complexity (You’ll have to wait a bit more!).