Tasting Note

2014 ‘Wide Open Road’ Pinot Noir


100% Pinot Noir


Single Vineyard, Mount Barker, Great Southern

Pinot Noir is dead sexy. Enigmatic, because it requires the right vineyard sites in cooler regions and is unforgiving of sloppy viticulture. Inspiring, because it does not conform to formulaic winemaking but requires imagination as much as experience. Frustrating, as the slightest mistake can have disastrous consequences. When everything comes together the resultant wines are seductive, addictive and memorable.

The Great Southern has some fantastic sites for Pinot Noir and the 2014 Wide Open Road is 100% single vineyard from our Mount Barker vineyard. There are 2 clones we use: the ubiquitous “droopy” clone so named for its relaxed growing habits and 115 from Dijon, a relatively new clone in WA. They droopy clone is renowned for producing pinot with structure and length, the 115 clone adds aromatics and texture.

All the fruit was handpicked and chilled before crushing. All fermenters are open topped and hand plunged. One fermenter (1/3rd) is 100% whole bunch, 1/3rd is fermented with 20% whole bunches and the last third is destemmed. We use a combination of wild and inoculated ferment regimes. When nearly dry, a selection of German, French and Belgian backpackers used their feet to crush the whole bunches and extend the ferment. Aging in 500L puncheon for 4 months has added complexity and length.

The 2014 Wide Open Road Pinot Noir is an early release style of Pinot Noir owing as much to Cru Beaujolais as to Mercurey. A beautiful cerise colour, bright with purple edges it’s the colour of a fully blown street racer with pretensions of respectability…Aromas:Lifted cherry, raspberry, roast almond, damp earth and thunderstorms in April. The palate is plump, round and succulent with fine layers of finishing tannin. There are elements of spicy oak, stalky complexity and floral nuance and it’s a well balanced drink. Smash it down with chicken thigh cooked in lemon, a warm lentil salad and salsa verde of tarragon, lemon, capers and parsley.

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