Description

Recommended food pairings: A Pinot Noir with this class and distinction screams out for quality food accompaniments. Try it with a seasoned duck breast char grilled to medium rare and thinly sliced over steamed asparagus. Or why not try it with a selection of wash rind cheese and walnuts.

Growing Conditions: The Devil’s Corner Mount Amos Pinot Noir is sourced from our picturesque east coast Hazards Vineyard. The Hazards vineyard produces wines of depth and intensity with a powerful colour and flavour. A number of climatic circumstances led to solid yields of intensely flavoured Pinot Noir in 2017.

Winemaker: Tom Wallace

Winemaking notes: The fruit was cold soaked and plunged twice a day until ferment was started. This was done with partial whole bunches. Hand plunged in open top fermenters, and up to 6 times a day in the middle part of the ferment. Ferment temperatures around 30ºC. Basket pressed and settled for 48 hours then transferred to French oak of which 22% was new. It was bottled with an alcohol of 13.0% a T.A. of 6.4g/l and a pH of 3.39.