Hand-picked at first light on 5 April 2017 four weeks later than usual for our vineyard due to the mild season. This is our first vintage of our new planted pinot noir clones of 667,777,114,115 and G8V3. An open fermenter was one quarter filled with whole clusters, essential to the development of flavour and perfume, and the remaining clusters de-stemmed only. The berries were not crushed, and 10 per cent of free-run juice was drained off before fermentation in order to enhance concentration. After cold soaking for two days, the must was allowed to warm and seeded with yeast. The ferment was punched down by hand several times a day gradually breaking the whole bunches toward the end of the process, allowing for the gentle flow of sugars; keeping the wine fresh and pure. The wine was gently pressed into 500 litre French Oak puncheons: 1/3 new and matured on the lees for 10 months to create our spicy and perfumed-style Pinot Noir. The2017 Pinot Noir is a blend of all five clones and was bottled on 23rd February2018. Total of 6,550 bottles.
The 2016 season started with very warm and dry conditions highlighted by an extreme rain event mid-January where we recorded 178 mm of rain in less than 2 days. This had a mixed impact on the vineyard with the early ripening pinot and later ripening merlot heavily impacted by disease and due to the quality reduction, we have not produced those varieties in 2016.
With additional canopy and vine management practices put into action coupled with the dry warm weather following the downpour, the chardonnay managed to avoid the botrytis that devastated the red grapes.
Hand-pickedat first light on 22 February 2016, our Gingin Chardonnay was produced usin gwhole cluster pressing; a slow process that creates refined juice with lovely preservation of the fruit characters.
The wine was fermented and matured sur lie (on lees) in 228 litre French Oak barrels sourced from the Allier and Vosges forests: 1/3 new, for 10 months with partial malolactic fermentation to achieve natural balance in acidity.
Fortnightly batonnage was applied until September, to enhance texture and complexity, and then reduced to monthly as the wine developed. The 2016 Chardonnay was racked from barrel, settled and bottled on 21st March 2017. Total of 4,100 bottles.
Bright with a golden, yellow hue, this wine has a toasted grain, honeyed ripeness and stone fruit with a nectarine edge aroma. Elegant and mouth-filling, this wine is spicy yet smooth; tasty oak with a citrus finish; intense; with cool,integrated acidity. The finely woven palate has a precise mineral core, holds the line and a crisp, lingering finish and focus. Delicious, cool and refined.
The 2015 vintage was notable for the consistency of conditions throughout the growing season with no extreme events of rainfall, temperature or wind which is rare for Pemberton. Warmer than average by 15% and slighty lower than average rainfall, there was no disease pressure and even the birds kept at bay, in all the growing conditions were ideal. Our estate fruit was picked at first light on 7th April 2015. The pristine fruit was gently destemmed as whole berries into an open fermenter and allowed to cold-soak for 12 hours before draining off twenty percent of the “free run” juice to further enhance concentration before fermentation. The fruit was cool fermented at 24⁰C, with gentle hand plunges 3 times a day to allow a gentle flow of sugar from the fruit and gradual controlled release of tannin. After 15days on skin the wine was gently separated from the skins and transferred to French oak barriques sourced from the Allier, Tronçais and Jupilles forests,1/3 of which were new. After 10 months of maturation of on fine lees, the individual barrels were blended and clarified before being bottled on the 23rd February2016. Total of 4,602 bottles.
Bright dark brick red. Aromas of blackberries and black current combined with light charry oak and earthy truffle like characters. A firm structure with a tight core of acidity and minerally tannins and oak in good balance giving a smooth texture. Medium bodied the palate immediate impact of blackcurrent and plum gives way to tarry earth, black olives and dried herbs. An enduring juicy and dry finish.