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Wine Description
The Story
The hand harvested bunches of Foggy Hill Pinot Noir were destemmed, lightly roller crushed and chilled to 2C on the way to the 0.8 tonne open fermentation tubs. There were no whole bunches incorporated into the fermentation tubs because of the high degree of maturity of the fruit from this warm vintage, requiring no added stalk tannins.
A four-day cold maceration preceded the initiation of fermentation. Fermentation took 8 days of daily hand plunging and reached a peak temperature of 32C. At the completion of fermentation the tubs were sealed down for a further 8 days of maceration on skins.
The tubs were pressed gently in Tapanappa’s air bag press and the wine was immediately gravitated to French oak barriques (30% new) with complete lees prior to malo-lactic fermentation. After malo-lactic fermentation was complete in the winter, the wine was clear racked and a small amount of SO2 was added.
Vintage 2012
Lower-than-average yields in Australia, as across much of Europe. This was blamed on high winds, drought and low fruitfulness resulting from the poor 2011 vintage. Quality, however, was much better than in the exceptionally damp 2011, with South Australia avoiding some of the weather extremes experienced by other states. Strong varietal typicality is a commonly cited feature of the 2012 crop.