About the 2021 Central Pinot Noir…

As with our inaugural 2018 Central Pinot Noir, our 2020 has been sourced from our oldest Pinot Noir vines that were planted in 1992.  100% MV6 clone Pinot Noir, this block represents what has been the structural heart of Curly Flat Pinot Noir since our first vintage in 1998.  Northern facing and nestled upon a gentle slope that rises to the south, this block is a natural amphitheatre for the sun to interact with these maturing vines that are bedded in geologically young soils (2 million years) consisting of rare volcanic, which have only known to have occurred in Australia throughout small parts of our region.  The wines are grown here consist of fine, yet firmly detailed tannin along with fruit that expresses aromatically and is rich in both fruit and fragrance.

From the vineyard…

On paper, 2021 reads as a cooler year, but our vines couldn’t have been happier. With warm days calmly weaving throughout the crisp season, our vines would say it wasn’t too hot or cold, but just right.  The average summer temperature of 26 degrees sums up that gentle heat perfectly.  With veraison taking place in February well past the heat peak of January, a cool, not cold, March allowed for a powerful, slow-ripening platform to take shape. Harvest commenced in early April after a useful warm spell over Easter, which saw the delivery of powerfully rich yet restrained fruit.  In terms of rainfall, our highest totals came in October and January which only served to bolster our soils at key growing phases.  February was quite dry which allowed for concentration amongst the bunches.  and the moderate rainfall received in March we received moderate rainfall that simply refreshed the vines as they calmly approached fruition.  In summary, it was a dream growing year that we liken to 2012, one of our best.

From the winery

Our 2021 Central Pinot Noir has been selected from the one parcel offered this season from our 1992 block Pinot Noir.  In keeping with our approach to this block, this parcel was indigenously fermented with a higher percentage of whole bunches to compliment the existing fruit tannin while providing further lift to the red-fruited aromatics that contrast with darker fruits and more savoury expressions inherent with this site. Pressed after 17 days on skins the wines then rested in a barrel for 14 months and ultimately consists of 36% whole bunch and 40% new oak and was bottled without filtration.