2007 Pinot Noir - Sold Out


 In the vineyard

An excellent growing season for our first vintage. Despite some rain towards harvest the grapes were in good condition when hand picked on May 3rd with excellent fruit flavours. 


 Juice analysis - PH 3.4  Brix  23.5 Ta 9.1

 Bunches were completely destemmed , cold soaked for 7 days then fermented using both inoculated and indigenous yeasts. The wine was punched down  2 to 3 times per day and fermented to dryness over a period of 6 days with peak temperatures of 30 degrees. A post fermentation maceration of 7-9 days followed until the wines were judged to be in balance They were then run into French oak barrels (30% new) and matured for 10 months. Gravity flow was used until bottling.


Bob Campbell MW - Lush, ripe dark cherry and black doris plum flavours with a seasoning of toasty oak. Intense, focused wine with a moderately silken texture and good length. A promising new release from an equally promising new wine district. 87/100  

Gourmet Traveller Wine - Top 100 New Release 89/100 

Post release development

At a tasting in May 2013 the 2007 was drinking beautifully. The central core of ripe fruit remains in the mid palate but is now augmented by some interesting notes of truffle and woodland. Possibly has further development potential at 6 years which is pleasing considering the young vines it was made from.

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© Folding Hill Wine Company 2014