Pinot Noir

Scotchmans Hill Pinot Noir is sourced from estate vineyards on the Bellarine Peninsula, grown in self mulching black soils derived from tertiary basalt.

The fruit is destemmed to small fermenters for five days of cold soaking with a small whole bunch inclusion. Wild fermentation takes place over one week at 28°C.

The wine is then pressed to new and seasoned French oak barrels for natural malolactic fermentation and 12 months of maturation. It is racked prior to bottling.

Deep garnet, Scotchmans Hill Pinot Noir has spicy stone fruit flavours with firm acid, fine tannins and cedary oak. Cellaring potential is six years.