Wine Article
2021 Pooley Pinot Noir Butcher's Hill
Last edited on 8/8/2022 by LindsayM
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2021 BUTCHER'S HILL PINOT NOIR
Varietal/s: Pinot Noir
Alcohol: 13.5%
GI: Tasmania, Australia
TA: 5.9g/L
PH: 3.26
Clone/s: 114, 115, 777, MV6
Yield: 6.3 T/Ha
Baume: 12 - 12.3
Harvest Date: 17th March to 27th March, 2021 Bottle Date: March 28th, 2022
Production: 8760 bottles
Vinification:
Hand-picked, 100% destemmed. Wild fermentation for 15 days with 7 day post- ferment maceration. Matured in 30% new French oak barriques (Cavin & St Martin - Fine grain, 36 months seasoning, medium toast) for 11.5 months.
Vineyard:
Location: Butcher’s Hill, Richmond. Appellation: Coal River Valley Established: 2003
Elevation: 30m-100m
Soil Type: Dolerite & self-mulching black vertosols over sandstone Aspect: North Facing
Size: 6ha under vine
Growing Season:
The 2021 growing season started with consistent spring rainfall that built a solid foundation with strong, healthy canopies and bountiful bunch numbers. Mild conditions continued through to summer with few days reaching over 25C. The start of Autumn provided glorious sunshine days and cool oceanic evenings hailing the start of veraison. The vacant heat returned shortly thereafter to kickstart what would be a long and late vintage. The fruit was in absolutely no rush to be picked and showed its relaxed appreciation through integrated and balanced phenolic profiles.
Tasting Notes:
A wine embodied with notes of brooding fruits, delicate spice, and underlying umami. There's a savoury impression on the nose with aromas of foraged truffle, dense undergrowth, and tobacco leaf. The palate is splendrous and laden with dried herbs, allspice, dark cherry compote and dark plum. There's an intrinsic vigour with finely etched tannin and generous weight on the finish.
Optimal Drinking: 2022 - 2037
Varietal/s: Pinot Noir
Alcohol: 13.5%
GI: Tasmania, Australia
TA: 5.9g/L
PH: 3.26
Clone/s: 114, 115, 777, MV6
Yield: 6.3 T/Ha
Baume: 12 - 12.3
Harvest Date: 17th March to 27th March, 2021 Bottle Date: March 28th, 2022
Production: 8760 bottles
Vinification:
Hand-picked, 100% destemmed. Wild fermentation for 15 days with 7 day post- ferment maceration. Matured in 30% new French oak barriques (Cavin & St Martin - Fine grain, 36 months seasoning, medium toast) for 11.5 months.
Vineyard:
Location: Butcher’s Hill, Richmond. Appellation: Coal River Valley Established: 2003
Elevation: 30m-100m
Soil Type: Dolerite & self-mulching black vertosols over sandstone Aspect: North Facing
Size: 6ha under vine
Growing Season:
The 2021 growing season started with consistent spring rainfall that built a solid foundation with strong, healthy canopies and bountiful bunch numbers. Mild conditions continued through to summer with few days reaching over 25C. The start of Autumn provided glorious sunshine days and cool oceanic evenings hailing the start of veraison. The vacant heat returned shortly thereafter to kickstart what would be a long and late vintage. The fruit was in absolutely no rush to be picked and showed its relaxed appreciation through integrated and balanced phenolic profiles.
Tasting Notes:
A wine embodied with notes of brooding fruits, delicate spice, and underlying umami. There's a savoury impression on the nose with aromas of foraged truffle, dense undergrowth, and tobacco leaf. The palate is splendrous and laden with dried herbs, allspice, dark cherry compote and dark plum. There's an intrinsic vigour with finely etched tannin and generous weight on the finish.
Optimal Drinking: 2022 - 2037