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Producer: Ocean EightGrape Varieties: 100% Pinot NoirOptimum Drinking: Within 8 yearsWine Style: Elegant red with cherry fruitAlcohol by Volume: 13%Country: Australia
With an explosion of cherries and cooked strawberries enhanced by earthy tones, this Pinot Noir is a lovely expression of what the cooler regions in Australia are capable of producing.
Pronounced sweet ripe raspberry aromas with hints of that desirable trait for really good Pinot Noir, a damp forest floor character. The wine shows elegance with concentrated layers of fruit on the palate, with refined tannins and a silky texture. This is something really special and holds real promise for the future.
Owned by the Aylward family - founders of the renowned Kooyong winery- Ocean Eight was established in 2004 in the southern and cooler side of Mornington Peninsula. In their state-of-the-art, temperature controlled, gravity fed winery, winemaker Mike Aylward produces stunning cool climate Chardonnay and Pinot Noir, taking influence from the great old world wine regions of Alsace, Burgundy and Champagne. All the grapes for the Ocean Eight wines are sourced from the family’s 17 hectares of vineyard and their total production each year is just 5,000 cases.
The 2015 vintage was characterised by a mild and dry summer, which presented excellent growing conditions for Pinot Noir. The grapes were harvested at the desired level of maturity and the healthy fruit was of very good quality. This vintage has produced wines with the potential to age gracefully.
Tuerong boasts sandy loam soils, ideal for growing high quality Pinot Noir fruit. These soils are fertile with excellent drainage. The location of Tuerong is also perfect positioned to maximise the maritime climate of the Mornington Peninsula. The offshore breezes provide excellent relief and also help reduce disease pressure. The grapes for this wine are grown in 0.4 hectares of MV6 clone which consistently provides the best Pinot Noir fruit each year. There is a slightly higher ratio of limestone to clay soil and the vines are green harvested to 12 bunches per vine to develop further structure in the wine.
The fruit was hand-picked and manually sorted. All the fruit was de-stemmed and underwent a three to four day cold soak, extracting elegant fruit flavours. Spontaneous fermentation took place in open vats, using wild yeast. The wine was pressed to three to four year old French oak puncheons, where it spent 12 months maturing. The wine was bottled without filtration or fining.
Roast chicken or steak tartare.
Pinot Noir 100%
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