2023 Pinot Noir Tumbarumba
Grapes lovingly grown by Juliet Cullen at her Excelsior Peak Vineyard in Tumbarumba, situated at 630m above sea level on granite, sandy, loam soils.
Morello cherry aroma with refined oak, supple tannins and earthiness round out this cool climate pinot noir.
Pair me with Peking duck pancakes or crispy skin duck breast.
Vintage: 2023
Region: Tumbarumba
Vineyard: Excelsior Peak
Variety: 100% Pinot Noir
Alcohol: 12.8%
Production: 200 dozen
Vinification: Mixture of whole bunch 30 % and crushed grapes it then went through a wild ferment. Once fermentation had started it was plunged 3 times a day until near the end of ferment when it was pressed and racked to hogsheads (French barrels), matured in 1 and 2 year old oak barriques. In barrel for 10 months before being bottled, unfiltered.
Grapes lovingly grown by Juliet Cullen at her Excelsior Peak Vineyard in Tumbarumba, situated at 630m above sea level on granite, sandy, loam soils.
Morello cherry aroma with refined oak, supple tannins and earthiness round out this cool climate pinot noir.
Pair me with Peking duck pancakes or crispy skin duck breast.
Vintage: 2023
Region: Tumbarumba
Vineyard: Excelsior Peak
Variety: 100% Pinot Noir
Alcohol: 12.8%
Production: 200 dozen
Vinification: Mixture of whole bunch 30 % and crushed grapes it then went through a wild ferment. Once fermentation had started it was plunged 3 times a day until near the end of ferment when it was pressed and racked to hogsheads (French barrels), matured in 1 and 2 year old oak barriques. In barrel for 10 months before being bottled, unfiltered.
Grapes lovingly grown by Juliet Cullen at her Excelsior Peak Vineyard in Tumbarumba, situated at 630m above sea level on granite, sandy, loam soils.
Morello cherry aroma with refined oak, supple tannins and earthiness round out this cool climate pinot noir.
Pair me with Peking duck pancakes or crispy skin duck breast.
Vintage: 2023
Region: Tumbarumba
Vineyard: Excelsior Peak
Variety: 100% Pinot Noir
Alcohol: 12.8%
Production: 200 dozen
Vinification: Mixture of whole bunch 30 % and crushed grapes it then went through a wild ferment. Once fermentation had started it was plunged 3 times a day until near the end of ferment when it was pressed and racked to hogsheads (French barrels), matured in 1 and 2 year old oak barriques. In barrel for 10 months before being bottled, unfiltered.
“If there is one thing that Malcolm Burdett & Carla Rodeghiero’s Sapling Yard wines deliver, it is delicacy – these are detailed, slowly unfurling cool climate wines. This Pinot Noir is all Tumbarumba fruit, from the Excelsior Peak vineyard. It feels like Tumby grapes too, with the trademark bright colours, lightness, and then a bony finish. There is such mid-palate juiciness here for the low alcohol, though, just to make this light red enjoyable. I’d like a bit more persistence (more ripeness might be welcome), but prettiness is sky-high.”