2025 L.A.S. Vino Pinot Noir

Vineyard
Our first time making a pinot noir. After a recent vintage in Burgundy we came back inspired to see what we could do with fruit from the family estate. The pinot noir vineyard is situated three kilometres from the Indian ocean on granite gravelly loam soils. The vines are planted on a gentle south facing slope that rolls down to the Willyabrup brook. The 40ish year old vines are not only some of the oldest but also some of the only remaining pinot noir vines in Margaret River,.  The vineyard a high density planting consisting of two seperate clones, leading to vines that yield less with more concentrated and flavoursome fruit.
 
Winemaking
The fruit was hand picked, chilled overnight and hand sorted prior to being separated into three batches. 30% whole bunch ferment, 100% whole berry ferment and a crushed berry ferment. We cold soaked the fermenters for 5 days prior to fermentation. Each of these different batches added complexity to the final blended wine. Whole bunch- structure, whole berry aromatics, crushed- weight. After 20 days on fermenting on skins the wine was gently pressed to barrel. The wine matured in barrel for 11 months  prior to blending and bottling.
 
Wine
A light refreshing aromatic red pinot noir. We have been serving this at 10 degrees and it is a bit of a crowd pleaser. Perfectly matched with duck, Vietnamese, or mid week pasta. Will age for 5-10 years.