2018 Spring Vale “Melrose” Pinot Noir

$30.00 inc. GST

Bright, young, fresh and uncomplicated.

The Spring Vale “Melrose” Pinot Noir is made for those who like to taste the fruit of the vines, not overly extracted, not too oaky, just beautiful fruit fermented into wine then put into bottle! Not too simple though – with a mix of 8 different Pinot Noir clones plus some mushroomy Pinot Meunier the aroma is a mixed bag of game and earthy notes with uplifted, luscious strawberry and raspberry fruits.  On the palate the bright and fresh red berry fruits nest in a bed of soft, slurpable tannins with just enough acidity to keep the finish rolling until the next glass is poured. Enjoy a bottle of the 2018 “Melrose” Pinot Noir with slow cooked shoulder of lamb or crispy skinned Tasmania ocean trout.

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Winemaking Notes This wine is made primarily from fruit sourced from our €œMelrose€ vineyard, just over the river to the north from Spring Vale. The 2018 vintage has also been supplemented with fruit from our 6 hectares of young vines planted at Spring Vale over the last 5 years. This includes a portion of Pinot Meunier (approx. 3%) which contributes a subtle earthiness to the resulting wine. The bulk of the Melrose fruit parcels are inoculated by adding yeast as the berries are dispersed through the crusher/destemmer and this ensures a rapid onset of primary fermentation, our goal being to shorten the overall time on skins and avoid excessive tannin extraction for this lighter style Pinot Noir.  We also co-inoculate with a lactic acid bacteria strain that thrives in the warm fermenting juice, enabling early completion of malo and a softer mouthfeel in the wine.  The wine is drained after 7-10 days and the skins lightly pressed, following which we create the Melrose blend.  After settling this is racked, sulphured, lightly fined to pull out some tannin and aid filterability, cross-flow filtered and sterile filtered at bottling.  Total production in this vintage of €œMelrose€ Pinot was close to 5,500 dozen.
Type Red
Style Dry, earthy, bright
Residual Sugar 0.3 g/L
pH Level 3.72
TA 5.3 g/L
Baum̩ 12.2 Р13.5
Alcohol 12.9%
Harvested 2018-04-11

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