2017 Dilworth And Allain Wines Pinot Noir
Exciting new wines out of the great expanse of Western Victoria, notes from the winemakers. Doug Newnham’s vineyard sits at 540m elevation. It is located on a hill with a north east orientation. The soil is volcanic rocky red basalt. Planted in 1996 to a mix of clones 114, 115 and MV6 there are 6 acres in total of Pinot Noir with 1 acre of Tempranillio adjoining. Hand picked on the 14th of April, the fruit was fermented with approximately 50% of the entire bunches retained and the remaining 50% de-stemmed. The wine was left at ambient temperature and once fermentation commenced a combination of plunging and pumping over was carried out over the next 3 weeks. After the wine was pressed it was transferred to seasoned barriques, then matured in barrel for 11 months and racked with some fine lees and left for a further 3 months. This wine was racked again before bottling and was not fined or filtered. 80mg/L of sulphur was the only additive, which was added during the fermentation and maturation period.