George Wyndham Bin 333 Pinot Noir
|Bottle volume ml||750ml|
|Country of origin||Australia|
A variety of crushing and fermentation techniques were employed for individual parcels of fruit. Approximately 50% of the fruit was fully de-stemmed and crushed into static fermenters, where it was fermented at 25ºC to 30ºC for 6-10 days. Other parcels of fruit were fully de-stemmed but only partly crushed to add a confectionery (whole berry ferment) character to the final blend. These ferments were pumped over twice daily to extract colour and flavour from the grape skins. Selected parcels of handpicked fruit were subject to carbonic maceration in small open fermenters. The use of these different winemaking techniques has helped build complexity and add character to the finished blend. Some components were then matured in old French oak hogsheads before being blended and bottled.
Vibrant medium red with purple hue
With a medium weight the palate is immediately mouth filling with fresh juicy red cherry’s, truffles and spice. The fine savoury tannins and integrated toasty oak add balance and length to the finish
Complex bouquet of cherry, raspberries and lifted floral enhanced with nuances of cedary oak