|Region||Hunter Valley, NSW|
|Colour||Medium Scarlet purple|
|Aroma||A perfumed nose of ripe dark berry fruits, Violets & 5 spice.|
|Palate||Medium bodied and structural with good depth of fruit tannins and spice.|
|Growing Conditions||A tough vintage for certain areas of the valley. Rainfall was high, typical of what the Hunter can deliver, but the amazing ability of the vines to withstand these rain events truly astounds. The lead up to harvest was great, cool conditions, dry and lovely fruit set led to great crops at an average yield. The rainfall throughout vintage tested winemakers, with careful selective picking required to ensure the highest quality was achieved.|
|Vinification/Maturation||Handpicked and cold soaked for 3 days before fermentation. After 10 days on skins, the wine was pressed to French oak Puncheons (25% new) to undergo malolactic fermentation. The wine then underwent 10 months maturation before blending and bottling.|
|Acidity (TA)||6.5 g/L|
|Bottles per Case||6|
|Peak Drinking||Drink well now or cellar for up to 5 years|
The block of vines directly in front of the winery are believed to be the oldest MV6 clone in Australia, although at the time the late Graham Gregory made his selections in the Hunter Valley (he was head of the state's viticulture/agriculture), the vines had been established since the 19th century - all stuff for a doctor of philosophy student. This wine has more Hunter Valley than varietal pinot noir in its makeup, notwithstanding whole bunch inclusion and other steps taken under the baton of Jim Chatto.
It is a little known fact that the block of Pinot Noir directly in front of the Mount Pleasant winery is one of the oldest plantings of the famed MV6 (Mothervine 6) clone in Australia and that the majority of the plantings in this country have been propagated using cuttings from this block.
|Dimensions||27 x 18 x 35 cm|