The 2014 vintage was believed to be warm, however the growing degree days (1140) and rainfall data indicate it was only slightly above the long term average. I believe it was the early season heat accumulation that personified this harvest. This ultimately gave us the opportunity to pick early, our first pick was 13 March, in order to retain fresh characters as much as possible. However, as expected across the board, we saw good ripeness levels with high concentration and a broader, denser feel. We believe the 2014 Pinot noir is a good winter warmer wine, that can be matched effortlessly with venison or roast lamb.
The nose does not lack any aromatic complexity and is rich and brooding. Wood smoke, salty liquorice and nutmeg spice are combined with eucalypt leaves, chocolate and orange rind. Darker fruit notes come through as cherries, plums and forest fruits which dominate the lighter aromatics.
What is noticeable with this wine, which often happens in warmer vintages, is the apparent approachability at this early stage. The weight and unctuous feel is a powerful statement of the vintage typicity, which portrays mocha, toffee and caramelised jam. The wine further manifests itself with fruit flavours and textures that fade and subsequently reveal the savoury notes. The well-defined and focused tannins take hold of the palate slightly before midway. This indicates they are slow to mature and will open up to make room for the next stage of development. It is an inviting and ‘gourmand’ wine, which can mature in the cellar for another seven to ten years. Please decant if deciding to drink earlier.
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