2019 Zonzo Estate Pinot Noir

$27.00

This wine has all the hallmarks of a Yarra Valley Pinot Noir. Spicy plum, and wild thyme with gentle hints of rosemary and sweet dark cherry compote.

Out of stock

COLOUR, AROMA AND PALATE

 

This wine has all the hallmarks of a classic Yarra Valley Pinot Noir. Spicy plum, and wild thyme with gentle hints of rosemary and sweet dark cherry compote.

The palate has an elegant but generous fruit profile, tied together with a lovely matrix of savoury spice and oak. The seamless flow on the palate of this wine is initially driven by beautiful classic Pinot Noir fruit characteristics transitioning into plum, fine tannin, knitted with texture and beautifully balanced cool, fresh natural acidity.

THE FACTS

Harvested in mid March 2019.The fruit was then broken down into small ferment parcels with approximately 5% processed as whole bunch fermentation. The balance was de-stemmed and kept on skins from between 7 to 14 days. The whole bunch portion was left on skins for 20 days.

Wine was pressed to oak where it completed malolactic fermentation. Oak was a mix of 15 new, 30% 1-2 year old barrels and the balance older. All French. No fining prior to bottling. Bottled December 2019.

This wine has all the hallmarks of a Yarra Valley Pinot Noir. Spicy plum, and wild thyme with gentle hints of rosemary and sweet dark cherry compote.

COLOUR, AROMA AND PALATE

 

This wine has all the hallmarks of a classic Yarra Valley Pinot Noir. Spicy plum, and wild thyme with gentle hints of rosemary and sweet dark cherry compote.

The palate has an elegant but generous fruit profile, tied together with a lovely matrix of savoury spice and oak. The seamless flow on the palate of this wine is initially driven by beautiful classic Pinot Noir fruit characteristics transitioning into plum, fine tannin, knitted with texture and beautifully balanced cool, fresh natural acidity.

THE FACTS

Harvested in mid March 2019.The fruit was then broken down into small ferment parcels with approximately 5% processed as whole bunch fermentation. The balance was de-stemmed and kept on skins from between 7 to 14 days. The whole bunch portion was left on skins for 20 days.

Wine was pressed to oak where it completed malolactic fermentation. Oak was a mix of 15 new, 30% 1-2 year old barrels and the balance older. All French. No fining prior to bottling. Bottled December 2019.

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