Mount Tumbarumba On the Fly Pinot Noir 2021
"This wine is smooth with great Pinot fruit flavours.”
Vital statistics
Single vineyard pinot noir grapes (MV6 clone)
Hand picked: 19 March 2021
Bottled: December 2021
Production: 231 dozen bottles
12.6% alcohol/vol
Appearance - Pale ruby
Nose - Savoury and fruit aromas with a touch of herbaceousness
Palate - Elegant red fruits on the front of the palate (cherry and redcurrant) followed by soft tannins with a pleasant finish.
What Alex Mackay (our winemaker) did
The grapes were pressed using the traditional Burgundian method of pigeage (by foot). 12% of the bunches were left whole during the subsequent open top fermentation to add complexity to the wine. The wine was matured in French Alliers oak barrels for 9 months before being blended together and bottled.
"This wine is smooth with great Pinot fruit flavours.”
Vital statistics
Single vineyard pinot noir grapes (MV6 clone)
Hand picked: 19 March 2021
Bottled: December 2021
Production: 231 dozen bottles
12.6% alcohol/vol
Appearance - Pale ruby
Nose - Savoury and fruit aromas with a touch of herbaceousness
Palate - Elegant red fruits on the front of the palate (cherry and redcurrant) followed by soft tannins with a pleasant finish.
What Alex Mackay (our winemaker) did
The grapes were pressed using the traditional Burgundian method of pigeage (by foot). 12% of the bunches were left whole during the subsequent open top fermentation to add complexity to the wine. The wine was matured in French Alliers oak barrels for 9 months before being blended together and bottled.
"This wine is smooth with great Pinot fruit flavours.”
Vital statistics
Single vineyard pinot noir grapes (MV6 clone)
Hand picked: 19 March 2021
Bottled: December 2021
Production: 231 dozen bottles
12.6% alcohol/vol
Appearance - Pale ruby
Nose - Savoury and fruit aromas with a touch of herbaceousness
Palate - Elegant red fruits on the front of the palate (cherry and redcurrant) followed by soft tannins with a pleasant finish.
What Alex Mackay (our winemaker) did
The grapes were pressed using the traditional Burgundian method of pigeage (by foot). 12% of the bunches were left whole during the subsequent open top fermentation to add complexity to the wine. The wine was matured in French Alliers oak barrels for 9 months before being blended together and bottled.
