Pinot Noir

Lane’s End Pinot Noir is a blend of Pinot Noir clones from the estate vineyard in the Macedon Ranges. Yields are kept low to increase the fruit's complexity and intensity.

Once the fruit is picked, it is decided what percentage will be included as whole bunches – typically 15-35%. The rest of the grapes are destemmed.

The fruit is cold soaked in open fermenters before the slow onset of fermentation. Only natural yeasts are used. The ferment is plunged twice daily until its temperature reaches around 30°C, then this increases to three times daily.

Post ferment, the wine spends another 4-7 days on skins. It is then basket pressed to new and seasoned French oak barrels for malolactic fermentation and maturation.

The fruit, oak and acid flavours integrate over 18 months in barrel before the wine is bottled. There is no fining and only coarse filtration.

Deep vermillion, Lane’s End Pinot Noir is a highly perfumed wine with red fruits and savoury spice leading to fine, silky tannins. Cellaring potential is five years.