Incredible complexity and a buffet of Pinot Noir flavours. Plums, cherries, red and black, blueberry and asian spices. There is real volume and presence, but the wine has no heaviness. Beautifully structured with soft, bright acidity and very fine laced tannins. Great Australian Pinot.
Ashton Hills lies at 570 metres above sea level and the vines shudder through some of the coolest vintage conditions in the country. Meanwhile, rainfall is a whopping 1200mm a year, well over double that of the Barossa. Whether it’s the lifted perfumes, elegant structure and Alpine freshness of the Pinot Noirs or the icy purity of the Riesling, Piccadilly Valley’s bona-fide cool-climate imprint is never far away.
As the label suggests, this is made from 100% Ashton Hills’ vineyard fruit. Grapes were handpicked. Small amount of whole bunches were added to ferments, enhancing aromatics and structural complexity. Fermentation was initiated by indigenous yeast (wild ferment). Each parcel was basket pressed and filled to seasoned French oak barriques with full solids. All barrels were kept on lees to build palate, body and complexity and racked off lees just prior to bottling. No sulphur used during winemaking other than bottling.