The spring in 2006 was settled and warm, a good flowering period saw the first Pinot Noir produced from the Quest Farm vineyard. Closely planted in 2001, the 2006 wine contains a mixture of clones (Abel, 115, 667, 777,5). Hand picked, the grapes were destemmed without crushing. Gravity fed into small open top fermenters, the whole berries underwent seven days of pre ferment soak. Fermentation took another seven days, before eight days of post ferment maceration. The grapes are then gently pressed through a basket press before undergoing Malo lactic fermentation and maturation in 30% new French barriques for eighteen months. The wine is unfined and lightly filtered.
Released to only to restaurants in tiny volumes the wine shows a spicy fragrance , generous mouth feel and smooth finish.
Current Status -
750ml bottles – SOLD OUT
1.5L bottles – limited volume available
Drinking: now until 2012, or 2014 for larger format bottles.