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New!  Small Wonder Landscape Pinot Noir 2022
Small Wonder Landscape Pinot Noir 2022
 
Our Price: $188.00
Sale Price: $150.00
Savings: $38.00
Bottle-size : 75 cl

Stock Status:In Stock

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Description
 
Our journey to Tasmania began with a deep fascination and interest in cool climate wines. It wasn’t our intention to buy a vineyard, but when we first caught sight of the Small Wonder property – gracefully perched on the edge of the Tamar Valley – we were captivated. We immediately started on our ambitious list to care for this remarkable land; converting the vineyard to organic, switching to 100% green energy, and starting to restore biodiversity across the property. We firmly believed, and still do, that if we manage our land, our vines and our business responsibly – the benefits would flow through to us all. And – all being well– through to the wines. We want to produce iconic wines that celebrate our unique place in the world, at the same time, minimising our impact on the planet and bringing people closer together. We have already seen a few challenges as we traverse the landscape of this vision and we know there will be more hurdles to come. To us, this is but a reminder that our journey is only just beginning.

Pinot blocks were hand-harvested over a 1-week period beginning in mid-March. The clusters were chilled overnight and hand-sorted into 3 and 4-tonne stainless steel open-top fermenters. The must underwent a 3-day cold soak at 12°, and then gently warmed to 18° prior to ferment. Most were inoculated with RC212 yeast; a highly regarded Burgundian strain, known for producing well-structured wines with excellent colour. The must was pumped over twice/day during peak fermentation, with occasionally punching down to break up the cap. The wines spent 12- 13 days on skins prior to pressing, with the free run and press fractions combined in tank to yield approximately 675L/tonne on average. The resulting wine was settled overnight and racked off heavy solids to a mix of 10% new French oak (Taransaud and Francois Frere) and used oak barrels. The wines were inoculated for malolactic fermentation and kept warm until dry. After 10 months maturation in oak, the blend was selected, and the barrels racked to tank. The finished wine was crossflow-filtered in tank and sterile-filtered at bottling.
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