Personalised Swinging Bridge Hill Park Block 4 Pinot Noir 12.5% 750ml

Personalised Swinging Bridge Hill Park Block 4 Pinot Noir 12.5% 750mlPersonalised Swinging Bridge Hill Park Block 4 Pinot Noir 12. 5% 750ml Tasting Notes Aroma Raspberry, sarsaparilla, anise. Appearance Darker ruby with a purple tint. Vintage notes Vintage 2021 was a change from a run of the dry years from 2017 2020 and the warmer weather that they delivered. The vintage started off with a snow event just after bud burst on the October Long Weekend. This snow freeze event caused some loss of shots and others to have

Personalised Swinging Bridge Hill Park Block 4 Pinot Noir 12.5% 750ml

Tasting Notes

Aroma
Raspberry, sarsaparilla, anise.

Appearance
Darker ruby with a purple tint.

Vintage notes
Vintage 2021 was a change from a run of the dry years from 2017- 2020 and the warmer weather that they delivered. The vintage started off with a snow event just after bud burst on the October Long Weekend. This snow freeze event caused some loss of shots and others to have some slow growth. This is relevant in the fact that combined with low bud initiation from the drying vintages we also lost more bunches meaning it was one of the lowest crops that we have ever experienced. The cool weather continued until Christmas and we then had a reasonably dry and warm January. February had some rain but we were able to work around that well and pick any Pinot Noir before any of the large rain events in March. The low yield meant it ripened very quickly and retained beautiful acids. We worked hard on the canopy to make sure that it was open and we are able to see beautiful colour and tannin.

Vinification
The fruit is handpicked and destemmed with and no rollers to maintain as many whole berries as possible. It is then tipped into the open fermentors and cold soaked for 3 days before starting fermentation. It is plunged twice daily and allowed to ferment fairly quickly. It is pressed at the end of ferment with some residual sugar from whole berries and transferred to barrel to finish ferment and Malolactic fermentation. It is sulfured at the end of ferment and left in barrel for 8 months. The oak is predominantly Puncheons with 20% new and a mixture of tonneliers. The wine is kept seperate in clones to the end of ferment and then blended together to best showcase the vintage and the region.

Palate
Fennel, spiced oak, sour cherry.

Cellaring potential
5-10 years.

PH
3.45

Acidity
7.12

Variety:  Pinot Noir
Region: Orange, New South Wales
Winemaker: Tom Ward