This Pinot Noir is a blend of parcels from our own vineyard at Pipers River, Coal River Valley and our growers at Swansea and Ouse. Each of these sites is unique with distinctive individual terroirs, building complexity into the final wine blend.
Each of the different parcels of fruit from across the vineyard sites were picked on their merit. Fermentation started after 2-3 days with plunging of the cap to extract colour and tannin from the skins. The wine was pressed at completion of fermentation and settled before being placed into French oak barriques, where malolactic fermentation took place, prior to filtration and bottling.
Evidence of a warmer vintage is immediately apparent; with the generous red berry fruit aromas, hints of fresh cut plums and fine oak spice. The entry onto the palate of soft red fruits with ripe tannin structure support the sense of a warm vintage. Savoury notes of dried meats and provencal herbs add to the complexity after opening, and will become more integrated with bottle age. The 2016 will reward cool cellaring for 3 – 5 years.
Very poised and balanced, yet at the same time bursting with expressive fruit. The nose is full of green apple, nashi pear and spring blossom. The palate is focussed, tight and delivers all the fruit promised on the nose. A lovely textural component leads on to a long finish.
A great introduction to Jamsheed wines – this supple, fragrant wine is textbook Syrah: smoky, spicy with cassis, cherry compote and licorice pastille – so gluggable!
A single vineyard Yarra Valley Cabernet Franc, made as a full carbonic maceration 100% whole bunch ferment with indigenous yeasts and no additions other than a small amount of sulphur dioxide at picking and bottling. The wine is left in barrel for 4 months only before being bottled unfiltered and unfined.
This petit Chardonnay was picked à main and then pressed avec les whole bunches. Ne pas de SO2 and toutes les solides dans this barrel fermentation sauvage – ne pas de yeast added! The oak is tête de hog Français, naturellement mon colonel, then dix months stirring avec les lees. We have here un vin restrained, sophisticated, fabrique belgique.
Or to put it another way - Apples and pears, rock melon, well integrated smoky oak, cashew nuttiness on the nose. In the mouth the generous fruit turns more to tarte aux pommes with hints of almond, biscuit, on a tight, textured palate.