2015 AYLWARD ‘RESERVE’ PINOT NOIR

Tasting Notes The wine from 2015 has a Burgundy hue of blood red to maroon. There is just a little cloudiness which is an indication that the wine has been bottled without filtration and fining in order to retain as much flavour as possible. The summer of 2015 is now...
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Tasting Notes

The wine from 2015 has a Burgundy hue of blood red to maroon. There is just a little cloudiness which is an indication that the wine has been bottled without filtration and fining in order to retain as much flavour as possible.

The summer of 2015 is now gaining a reputation as the strongest vintage for Pinot Noir from the Mornington Peninsula in a long time, with some experienced vignerons saying it is the greatest vintage of our short history growing wine grapes. The Aylward Pinot Noir is influenced by the style of Burgundy, it is full of the red fruits cherry & raspberry with forest floor notes as well. Depth in texture and fruit flavour, it is intense with mild smoky-charred oak. This wine will age for 10yrs+ and is the perfect match with roast duck.

Vineyard

The top 30cm soil profile is red ferrosols. It is defined by its very high clay content & high levels fertility and water holding capacity. The vineyard is one of the most southerly and coolest on the Mornington Peninsula landmass, allowing the fruit to ripen into Autumn, for perfect balance of ripeness & acidity.

Yield
1.5 tonne / acre

Winemaking
Grapes are received at the winery in March and de-stemmed into 1 tonne fermenters. The fruit goes through a ‘Cold soak’ for 2-3 days before fermentation. This helps to maximise the beautiful perfumes in the wine. Juice is fermented at 25-32 degrees Celsius in stainless steel for approximately three weeks until dry.
Once dry, the must is then transferred into the press and lightly pressed into old puncheons (500l) by gravity alone. The wine is then held in the cellar until the next January, where it is consolidated into tank for blending.
This wine is not fined or filtered.

Analysis

Alcohol

13.2

VA

0.45g/L

TA

5.8g/L

RS

0.35g/L

pH

3.55



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