2025 Peninsula Pinot Noir
Four days of cold soaking under CO2, a wild ferment and nine months in seasoned French oak, from the best Victorian vintage in a decade. Juicy red berries and soft florals over gentle spice and fine grained tannins, with a fresh, clean line running right through it.
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Tasting Notes
NOSE
Elegant and lively, offering juicy red berries, soft florals and a fresh, clean line.
PALATE
Bright red fruit flows through the palate, supported by gentle spice and fine-grained tannins.
Peninsula
VINTAGE
The 2025 season stands among Victoria's best this century. Calm dry weather during flowering delivered ample fruit set, a rare treat compared to that of recent years. Summer then brought ideal conditions: moderate rain, no extreme heat, and steady ripening that preserved acidity, built structure, and intensified flavour. A truly exceptional vintage for whites and reds alike.
WINEMAKING
The grapes were hand harvested and immediately destemmed to small open fermenters without crushing. The must (juice, pulp, skins and seeds) was statically cooled to around 9 degrees Celsius and a protective CO2 layer was maintained to enable a "cold soak" for four days prior to the commencement of the ferment. Each individual fermenter was allowed to gradually warm to ambient temperature, where the natural (wild yeast) ferment could commence. The ferment temperature was allowed to reach 32 degrees Celsius and the wine was pressed off skins at dryness to a mixture of two and three year old French oak barrels for 9 months. The malolactic ferment occurred naturally and was complete by late winter.
Best paired with
- Seared tuna with olive tapenade
- Beetroot and goat's cheese salad
- Grilled lamb cutlets with herbs