Mount Brown Grand Reserve Pinot NoirGrand Reserve Pinot Noir 2013

This is the first wine released under our  Grand Reserve label which celebrates the very best of our wines.

A perfect growing season produced this intensely flavoured, fruit driven wine with plum and forest fruit flavours along with hints of spice.

ACCOLADES

Wine of the Show, Boutique Wine Awards, Sydney

5 stars, Raymond Chan

AROMA & TASTE

A warm vintage with cool nights has produced a wine of concentration and finesse. The wine has aromatics of rich forest fruits with spicy undertones. The palate shows good weight and texture with fine acidity giving balance and poise. Ageing in French oak and malolactic fermentation have resulted in a complex, well-balanced wine with a generous palate and long finish.

VITICULTURAL PRACTICES

The vines are predominantly Davis and Dijon clones; the Davis is slightly sweeter and the Dijon a more earthy flavour. The rootstock is Schwarzmann, a very low vigour dwarf rootstock. The vines are planted at very high density plantings of 4,200 per hectare and are trained on a two cane system (VSP) with a cane length of only 600mm to maximise flavour.

WINE MAKING DETAILS

Fruit was destemmed into open top fermenters and cold soaked. The must was hand plunged three times daily. A portion was wild fermented. Post ferment the wine was allowed to remain on skins for up to ten days before the wine was gently pressed directly to French oak barriques (20% new). Malolactic fermentation was encouraged and completed by early spring.

FOOD AND WINE MATCHING

Moderate amounts of tannin mean the wine will suit meats with some fattiness, such as lamb or duck, especially those flavoured with pepper. Woody herbs such as rosemary, thyme and basil will compliment the earthy flavours of the wine. An ideal match would be roasted lamb with a berry sauce.

 

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