COLD SOAKED, CEMENT FERMENTED, VIBRANT AND STRUCTURED

I spent a few years living in the eastern foothills of Adelaide and would regularly grab a beer at the pub at the top of the hill, watching the sunset move across the city to the coast. I used to pass a newish vineyard on the way there, but never gave it much notice. Now twenty years later, after seeking out a new pinot vineyard in the Adelaide Hills, I found myself back at the same pub after sampling or picking grapes at this vineyard. A little full circle moment for me.

Leading up to harvest, I had been ruminating on a style of medium bodied pinot that reflected the vivid intensity the sun gives shimmering off the ocean. I always chase brightness in wines, so high altitude fruit suits this as a start – box ticked. I had imported a few concrete fermenters for the clarity and energy they give to Grenache. As Grenache ripens after pinot, i had a chance to ferment this wine in cement, to see if it would give the same vitality. The style is pretty much as I intended - is it the vineyard, is it the fermenter – a bit of both? Pull a cork and decide for yourself.

TECHNICAL STUFF

VINEYARD:

• Morialta, Adelaide Hills.

• 420 metres altitude, south facing slope

• Sand and loam overlying brown clays.

WINEMAKING:

• Hand harvested,

• 100% destemmed and cold soaked for four days

• Fermentation in a 1,000l cement tank

• Held on skins for two weeks

• Basket pressed then aged in seasoned barriques for 16 months. Bottled with no fining or filtration.

1,038 bottles produced

Bottled 15th June, 2021