Mount Ter­ri­ble


Halliday - Supplement - - Pinot Noir & Nebbiolo Red Hot & Rated -

RRP $42 / 2030

Es­tate-grown, hand-picked clones 114, 115, 777 and MV6, 3 days cold soak in an open fer­menter with 10% whole bunches, post-fer­ment mac­er­a­tion, ma­tured for 18 months in French oak. The full crim­son-pur­ple colour in­tro­duces a very high-qual­ity, ul­tra-fra­grant pinot with the depth, com­plex­ity and length rem­i­nis­cent of high-qual­ity Bur­gundies. Made with a sure touch. 13.5% alc.

WINE­MAKER John Ea­son What tech­niques did you use for this wine?

Low yield, hand-picked, cold-soaked, whole bunches, toasted stalks, 18 months in French oak, no pump­ing or fil­ter­ing, then a year in bot­tle. It’s up to you to de­cide what this wine tastes like; I think it’s our best ever.

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