750 mL Bottle
"Far deeper and more purple than the standard version, exceptional depth; an altogether serious pinot noir with spicy/savoury nuances to its black cherry and plum manifesting themselves right from the outset, and persisting through to the long, complex finish."
95 Points Wine Companion
Our Holyman Pinot Noir has a proportion of whole bunches in it's ferment. So every vintage we begin by going up and down each of the 40 rows and choosing only the ripest of bunches. As the seasons are different the proportion of whole bunches vary. It has been as low as 20% in the cool 2009 vintage to 50% in the warm 2012 vintage. In 2011 it was 40%.
Once the selection of fruit for the whole bunch ferment are done we pick the rest of the block. The fruit is de-stemmed but not crushed to achieve as many whole berries as possible. A cold soak lasts for up to 7 days before the natural yeasts go to work. As soon as the ferment is dry the grapes are pressed and the juice goes into 30% new oak barriques, the rest of the oak are 1 and 2 years old.
REVUES ON SOME PREVIOUS VINTAGES
Holyman Pinot Noir 2010
"Vibrant crimson hue; quite beautiful red and black cherry pinot varietal character; has great length and balance, the finish bolstered by superfine tannins. Gold Tas Wine Show '12."
96 Points James Halliday
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