Hollick Wines have been producing Pinot Noir from their Coonawarra vineyards since 1986 using the D5V12 clone. The 2013 Pinot Noir includes fruit from more recent plantings of the Pinot Noir clones 114, 115, 777 and MV6, and these have provided bright and vibrant fruit flavours which combine with the structure, density and complexity from the Hollick old vine Pinot Noir.
Coonawarra’s long cool growing period produces flavoursome Pinot Noir. The 2013 harvest was preceded by good rainfall, which recharged the soils and provided near optimal growing conditions. Fruit thinning at veraison allowed the vines to concentrate their effort to produce premium fruit. A late “Indian summer” afforded the opportunity to steadily pick the grapes as each clone achieved optimum flavour and natural acidity.
Once in the winery, the grapes were transferred to the crusher de-stemmer, where rollers were removed to allow more whole berries into the fermenter, resulting in partial carbonic maceration within the berries, and therefore brighter colour and fresh fruit flavours. Traditional Burgundian winemaking methods such as cold soaking, natural fermentation and extended skin contact were implemented in order to maximise complexity and richness of flavour. The wine was matured in a combination of new, one and two year old French oak for nine months, which has enabled the vibrant fruit flavours to come to the fore.
Vibrant cherry red.
Confectionary notes from carbonic maceration, blended with cherry, spices and red currants.
Bright red fruits such as strawberry, rhubarb and raspberries balanced with finely grained tannins.