KILGOUR 2018 Pinot Noir
Hand harvested fruit was carefully destemmed into small open fermenters. A natural ferment started after two days on skin. The open ferment was gently pumped at least once a day fro a week until wine was dry. It was then gently pressed and sent to the underground cellar. Maturation was in new and used French oak Hogsheads for 9 months, prior to racking and bottling late December.
Dark red with bright purple hues and brilliant clarity. This maritime site is reflected in the glass with the bouquet showing maraschino cherry, rhubarb and some sarsaparilla that is complexed by game meats. Raspberry red fruits spill onto a full palate. Charred dark cherry fruits are encased in fine long tannins. Some meaty complexity such as prosciutto and venison are also evident. A very long palate with fine acidity for balance.
Drink now or cellar until 2030. Enjoy with foods such as Bellarine Spring lamb, spiced pork belly or cheddar.