2019 Pinot Noir, Karridale $35.00
Knowing the complexities that making Pinot Noir entails, we took the approach that this wine would require a considerable amount of care, attention and patience. It is a delicate and joyful expression of Pinot Noir from the particular southern site in Karridale, that we sourced the grapes from.
Sourcing fruit from a cooler climate region combined with the use of up-cycled, older oak has resulted in a wonderful youthful, yet savoury wine that has balanced acidity and restraint.
With Pinot Noir being one of the fussiest grapes out there to produce, it was almost a given that we would set ourselves the challenge of making a drop worthy to put to our label. After spending time working with Pinot Noir in the Okanagan Valley of British Columbia, we arrived back in Australia with a thirst to source the best possible Pinot Noir fruit in the south west – which lead us to the cooler sub-region of Margaret River, Karridale.
Knowing the complexities that making Pinot Noir entails, we took the approach that this wine would require a considerable amount of care, attention and patience. It is a delicate and joyful expression of Pinot Noir from the particular southern site we sourced the grapes from.
2019 was a challenging year for Pinot Noir with many vineyards losing their fruit to frosts early throughout the season. We sourced our fruit from the southern end of Margaret River, being the Karridale sub-region.
In 2019, Margaret River experienced rainfall and cooler temperatures throughout the winter months leading into spring, which meant powdery mildew, required constant monitoring in the vineyard. The lack of Marri blossom meant the whole south west region was also battling the local birdlife and kangaroos, which were eagerly pilfering through crops. The grapes were hand and machine picked in the early hours of the morning, between the 12th and 14th of March 2019. Beautiful small berries, giving us a great skin to juice ratio for winemaking.
These days the term, ‘Minimum Intervention’ in winemaking is commonly thrown around. That is always what we strive for, and certainly our philosophy at South by South West. The grapes were both hand and machine harvested in March, then crushed and de-stemmed and added to 15% of whole bunches. The fruit was wild fermented in an open fermenter and spent 14 days on skins before being pressed to upcycled French oak barriques that were re-shaved and re-toasted, purposefully for this wine. The wine has matured on oak for 6 months and is unfined and coarsely filtered.
The wine presents vibrantly, with crimson colour.
The nose offers notes of black cherry and sweet spice.
The wine presents with delicate and silky berry fruits such as raspberry and plum on the palate, along with soft spices and a bit of sweetness. The inclusion of 15% whole bunches during the fermentation phase brings moderate, balanced tannins on the front palate. Sourcing fruit from a cooler climate region combined with the use of up-cycled, older oak has resulted in a wonderful youthful, yet savoury wine that has balanced acidity and restraint.
We aim for minimal intervention to let the fruit express itself, yet there are certain things we do need to maintain the quality and integrity of this wine. We’ve added minimal sulphites to stabilise the wine and ensure its shelf life.
Drinking Best2019 - 2024