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2016 Maipenrai Pinot Noir

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.

2016 Amungula Creek Pinot Noir - [Sold Out]

The ferments were uncomplicated, and we used 15-25% whole bunches given the ripeness of the stems, and pressed the wines after 15 days.  Stored in French Oak (30% new)  for 22 months - the wine was bottled unfined and unfiltered.

The 2016 Amungula Creek is made from fruit from two nearby Canberra District vineyards. It has a ruby/garnet colour, with a potent and spicy nose. On the medium bodied palate,  a wild and complex savoury character is rounded out with a medium backbone of tannin and spiced fruit. A pinot noir through and through, the wine is really meant to be consumed with food. It will provide immediately drinking pleasure, and remain at peak over the next 5 years.