Pooley Pinot Noir vintage_2018

Pooley Pinot Noir vintage_2018Producer "A blend of Cooinda Vale and Butcher's Hill with the addition of some smaller parcels of selected growers within the Coal River Valley. Wild fermentation (5% whole bunch) over 14 days then 7 day post ferment maceration. Fermentation took place in 2. 5 tonne open ferment stainless steel with pumping over once per day. Matured for 11 months in French oak (15% New). A mixture of (90%) puncheons (500L) with a small portion matured in (10%)

and occupies part of the eastern slope of Murradoc Hill on the Bellarine peninsula

the wine is left on lees for 5 months

then the palate is filled with succulent fruit flavours like plum

In 1966 Pieropan was passed down to Leonnildo's nephew and namesake

vibrant aromas and refreshing dry finish worldwide

completing stints at Chandon in the Yarra Valley

The wine is never oak driven

The acid is refreshing and balanced

although it is already a stunning glass

Pete Schell's 2020 B�te is a blend of old-vine Barossa Shiraz and Eden Valley Shiraz sourced from vines located across seven different small family vineyards of Barossa's sub-regionsÑwith the eastern foothills

A perennial favourite

The Benevelli label is known for producing Nebbiolo