2024 Zumma Pinot Noir
Old vine fruit with 15% whole bunches, five days cold soaking, 11 months in French oak and a further 15 months in bottle before it is released. Cherries, vibrant berry fruit and a touch of spice over smooth, silky tannins and gentle oak.
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Tasting Notes
NOSE
A bouquet of cherries, vibrant berry fruits and a touch of spice.
PALATE
The palate features smooth, silky tannins and subtle oak influence.
The Zumma
VINTAGE
As is seemingly the 'new norm' in Victoria, the 2024 ripening period has yet again thrown a vast array of weather at us. A calm start to spring developed into cool, wet and windy conditions right at the critical flowering time. This unfortunately has impacted yields with many of our vineyards producing half the crop of a normal season. Periodic rain events continued through until harvest but the conditions were broadly favourable which, together with the low yields, has ensured the production of high-quality grapes.
VINEYARD
Fruit for this wine comes from the sustainability farmed Crittenden Home Vineyard, that has over time produced consistently excellent award winning wines.
WINEMAKING
Grapes were hand harvested and statically chilled to about 8°C before being majority destemmed to recently purchased French oak fermenters (15% whole bunches were retained in the ferment). A protective CO2 cover was maintained and the must was "cold soaked" for five days prior to ferment to enhance aromatics, tannin structure and colour. Once the must had warmed to ambient temperature the fermentation process was allowed to commence with wild yeast. The ferment was hand plunged twice a day during the peak while temperatures were limited to 32°C to help retain aromatics. Once pressed, the wine was allowed to settle in tank briefly before being racked to a combination of new and recently used tight grain, light toast French Barriques and Puncheons. Natural malolactic fermentation and 11 months of barrel age. Aged in bottle for a further 15 months prior to release.
Best paired with
- Coq au vin
- Porcini and thyme risotto
- Five spice roasted duck