Pooley Pinor Noir 2023

A blend of Cooinda Vale and Butcher’s Hill with the addition of some smaller parcels of selected growers within the Coal River Valley. Wild fermentation (5% whole bunch) over 14 days then 7-day post ferment maceration. Fermentation took place in 2.5-tonne open ferment stainless steel with pumping over once per day. Matured for 11 months in French oak (10% New). A mixture of (90%) puncheons (500L) with a small portion matured in (10%) barriques (225L). Made from clones 114, 115, 777, MV6, D2V5 and finishes with 13.0% alc..

’Bright notes of fresh raspberry, cherries and black pepper on the nose with an underlying layer of mineral and cacao. On the palate, it's persistent with generous red fruits, cedar, subtle game, and a dusting of aniseed. It's delicately balanced with fine tannin and brilliant acidity.’ Anna Pooley (winemaker).