Kyberd Hills 2018 Brigadier Pinot Noir
A particularly fragrant vintage, with ample red fruits on the palate, most predominantly berries and bright red cherries. There is a slowly evolving forest floor character, which adds an extra dimension. Texturally, the silky tannins and dancing acidity carry the flavours a long way and help a clean finish.
A particularly fragrant vintage, with ample red fruits on the palate, most predominantly berries and bright red cherries. There is a slowly evolving forest floor character, which adds an extra dimension. Texturally, the silky tannins and dancing acidity carry the flavours a long way and help a clean finish.
A particularly fragrant vintage, with ample red fruits on the palate, most predominantly berries and bright red cherries. There is a slowly evolving forest floor character, which adds an extra dimension. Texturally, the silky tannins and dancing acidity carry the flavours a long way and help a clean finish.
Reviews:
“Dried red cherries and dark cherries, red currants and rhubarb, a slight aniseed character tucks itself away. Earthy and savoury, twigs, pine needles, orange peel and burnt orange all add interest. Super fine powdery like tannins slowly draw moisture from the mouth. A serious wine for contemplation, I loved it.” Score 94/100.
- Steve Leszczynski, QWine
Grapes: Pinot Noir
Origin of grapes: Mornington Peninsula
Winemaking: Hand-picked, gently crushed and destemmed and allowed to cool soak for 4 days, prior to inoculation with yeast. Two days later was inoculated with malolactic culture to ensure the business was done before the cool of winter. Pumped over twice daily in the early part of fermentation, with the work tapering towards the end. 13 days on skins. Two bins of grapes were allowed to go through carbonic maceration until the cap started to lower late in ferment. This was then crushed and added to the ferment. Pressed, sulphured, settled and racked to barrel. Post maturation, it was transferred to tank, settled, filtered and bottled in winter of 2019.
Oak Maturation: 12 months in 15% new French oak and the balance in 2-5 year old French oak barriques.
Analysis:
pH: 3.53
TA: 6.8
Alc 13.4%
RS: 0.02g/L
Appearance: Garnet to brick red.
Nose/Aroma: Floral, red berries, spice and a little forest floor.
Palate: A particularly fragrant vintage, with ample red fruits on the palate, most predominantly berries and bright red cherries. There is a slowly evolving forest floor character, which adds an extra dimension. Texturally, the silky tannins and dancing acidity carry the flavours a long way and help a clean finish.
Food match: Confit duck and/or something with wild mushrooms.
Winemakers Comments: Our method is all about bringing out the flavours and aromas native to the vineyard. Hence just a dab of oak and a cold soak to help the tannins sit beneath the the fruit. Whilst our Pinots can be enjoyed when quite young, they are built with sufficient structure to live and develop for at least fifteen years. It is up to you to decide whether you prefer just to focus on the primary red fruit (Drink young), adding some of the savoury developed character (Mid term) or full blown Burgundy complexity (You’ll have to wait a bit more!).