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2017 Amungula Creek Pinot Noir

The 2016/17 season began with the wettest spring in memory, and the vines got a great start in a cool/mild spring, that turned warm by December. January was dry and the hottest on record (a record that was shattered again this year), with the conditions continuing warm and dry through the first half of February. We ended up losing a lot of the fruit that had set on the vines due to lack of water. The weather moderated mid-February with the ripening period post veraison picture perfect -  mild temperatures, not much rain, but just enough to keep things ticking a long. We had a very low crop again off the vineyard, and purchased some outstanding fruit from two nearby vineyards. The 2017 wines have a lot of flavour and ample tannin due to the heat/water stress as the berries formed.

The ferments were uneventful, although peak fermentation temperatures were a little cooler than normal.  We used 10-35% whole bunches in the different batches of fruit, and pressed the wines after 11-14 days after they were crushed.  Stored in French Oak (20% new)  for 22 months - the wine was bottled unfined and unfiltered.

The 2017 Amungula Creek is made from fruit from both Maipenrai and another nearby Canberra District vineyard. It has a dark ruby colour, with aromas of raspberry and forest floor. The palate is medium bodied, with a little bit of primary fruit overlaying a savoury meaty character, which is rounded out with a moderately firm backbone of tannin.  It would be best to give it a year or two, and will be good to drink over the next 10 or even 15 years. This is as serious as Pinot Noir gets for less than $20 a bottle.

2016 Maipenrai Pinot Noir [Sold out]

2015/16 season started off with good spring rains, typical temperatures, and therefore a welcome return to an October 1st budburst. From there the weather suddenly became abnormally warm, with temperatures in the 30s in the first week of October, with the October average high temps more than 5C warmer than the long-term average - smashing the previous records. The warmth continued through mid December with Temps 3C warmer than average during this period, and we, unfortunately, received very little rain. This caused some unwelcome water stress in our vines and reaked havoc with our yields. The weather moderated from mid-December through mid February, and while still above average, was more or less in the zone of normality.  Things heated up again in mid Feb and remained warm through vintage.  

The 2016 Maipenrai Pinot Noir is made up from fruit from a blend of our own vineyard fruit and that of nearby Enotria vineyard - formerly known as Domaine Rogha Crois vineyard. We used 25% and 50% whole bunches for the Enotria and Maipenrai fruit, respectively, andaged the wine in 50% new oak for 22 months.

Dark garnet in appearance,  on the nose, the 2016 Maipenrai Pinot Noir has some sweet spice, and a touch of herbaceousness. Medium bodied, the wine has a touch of sweet cherry, hints of dried meat, and a silky tannin backbone. A sophisticated wine that is easy to drink now, but I suspect will age effortlessly for a decade.  To me, seems like a hypothetical blend of our 2008 and 2014 wines.