2015 Brut Rosé Magnum
Winemaker
Frieda Henskens
Grape
Pinot Noir
GI
Tasmania
Site
Single vineyard (Orani, Sorell-Tasman)
Vintage notes
Modest yields with good fruit quality after a blustery Spring with low rainfall and dry, mild finish to the growing season.
Vineyard notes
Overlooking Pittwater on low, gently undulating, South-Western slopes, Orani Vineyard was established in 1986 at the urging of Claudio Alcorso and planted with Chardonnay, Pinot Noir and Riesling. Sadly, the original Moorilla-sourced Pinot Noir vines were pulled to make way for a residence. The remaining three hectares are divided between Pinot Noir (MV6) and Riesling. The vineyard’s upper slopes comprise podzols over mudstone, giving way to black cracking soils with undifferentiated alluvial soils and a calcareous subsoil emerging in places as evidenced by lime pits on the adjacent headland. The Sou-westerly aspect, row orientation and proximity to Pittwater can make for challenging disease pressure, good canopy and irrigation management are essential.
Winemaking
Made as a pure expression of single vineyard, Southern Tasmanian Pinot Noir. Utilised a modified ancestral method. The cuvée and pressings portions of the juice were separated and cold settled. The pressings then lightly fined with bentonite and underwent spontaneous fermentation to dryness in aged oak. Light lees stirring of the oak portion aimed to build palate depth without overpowering the wine’s delicate texture. The tank, however, was chilled to slow and then completely halt the spontaneous fermentation before being blended with the dry base wine in barrel to achieve a residual sugar content of around 23 g/L. The blended wine and must was cold stabilised then warmed for tirage with a commercial Prise de Mousse. Almost nine years on lees (riddled and disgorged by hand Jan 2024), 2.5 g/L dosage, TA 6.5 g/L, pH 3.24, no MLF. Vegan friendly, made with minimum sulphites. Magnum -1500ml.
Closure: DIAM Sparkling
Production size: 24 bottles ABV: 11.4%
Tasting notes
Delicate salmon blush. The larger format perfectly complements and preserves the gorgeous primary fruit aromas and flavours even after almost 9nyears on yeast lees. Complex nose of fresh red fruits (raspberries, cranberries), ripe peach, pastry, hints of blackcurrant/rhubarb, crunchy red apple with a zing of raspberry sherbet on the mid-palate. Savory undertones derived from almost 9 years on yeast lees and firm acid line compliment a delicate, lightly textured mouthfeel to give a refined, balanced palate and lingering, dry satisfyingly, moreish finish.
Serve at 8-10oC with your favourite selection of Tasmanian cheeses, pork terrine, pan seared scallops in a light beurre blanc sauce.
.
