2014 Si Vintners Halcyon Pinot Noir
Skipped a year with no release in 2013.
‘I think we’ve worked out how to make it now’, says winemaker Iwo, ‘it’s 100% whole bunch for four or five days, then as ferment kicks off, I put it through the destemmer and open ferment it for three or four weeks, then goes to older oak for just over twelve months. The difference now is less time in barrel, age a bit more in bottle, no new oak – it just ends up better for us’.
Spicy red fruits, clove and smoke, touch of cinnamon sweetness and a whiff of mushroom and dried herbs. Smells super fresh. Crisp fringed with a deep, juicy core of ripe tasting red and black fruit. Slides across the palate then builds in fine grip. So approachable, lifted on spiky acidity and finishing prickly and peppery. Fine structure, lots of deliciousness. Mike Bennie - The Wine Front