Winemaker Notes
The Pinot Noir is off the winery's organically run Boxer's vineyard on the youngest volcanic soils in the country over heavy limestone. They spray their own fermented sea weed (sourced locally from a nearby beach) and their worm castings via the lunar calendar. The Pinot Noir fruit for this wine is treated with three different techniques: either de-stemmed, carbonic macerated or whole bunch treated. Fruit is left to macerate on skins for approximately 2 weeks, and then put into old French oak. The different styles are kept separately then all blended before being racked with minimal sulfur added at bottling.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
South Australia is the historic heart of Australian wine, a great wine capital of the world, and home to some of the most famous regions. It produces more than 80% of Australia’s premium wine from some of the oldest vines in the world. There is an abundance of varieties and wide spectrum of styles to explore. From the rogue to refined, discover Australian wines that are far from ordinary.