Cropped from dry-grown, organic vines (again on deep Gippsland ferresol soils) the Pinot is fermented naturally then raised in a mixture of tank (with a long post-ferment maceration) and old wooden barrels that have previously housed the Caledonia Australis Pinot. In 2019 Mathews used a greater proportion of whole bunches (20%) which also meant a shorter extraction period due to good early tannin pickup. It’s a silky Pinot with a fleshy, textural palate and a heady mix of red fruit, loads of spice and forest-floor savouriness. The value speaks for itself.
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Cropped from dry-grown, organic vines (again on deep Gippsland ferresol soils) the Pinot is fermented naturally then raised in a mixture of tank (with a long post-ferment maceration) and old wooden barrels that have previously housed the Caledonia Australis Pinot. In 2019 Mathews used a greater proportion of whole bunches (20%) which also meant a shorter extraction period due to good early tannin pickup. It’s a silky Pinot with a fleshy, textural palate and a heady mix of red fruit, loads of spice and forest-floor savouriness. The value speaks for itself.
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