2019 Estate Pinot Noir
- Cellar Door
- Pinot Noir
- Piccadilly Valley
- Bottle size
- 750 mL
- Drinking Window
- 2019 - 2025
The Estate Pinot Noir is sourced purely from our five preferred clones on the estate. The fruit is de-stemmed via a small, customised, gentle de-stemmer that keeps as many whole berries as possible. Some whole bunches are included, the percentage varying according to the style of the vintage. After fermentation, the fruit is basket pressed direct to a combination of old and new French oak barriques. The wine is made without any additions until bottling.
Lifted red cherry, plum and fig are matched with florals and baking spices as well as hints of savoury, earthy notes.
The palate features red cherry and cranberry notes which are framed with lovely natural acidity and long fine tannins. A beautifully textured wine with plush, persistent length.
- Growing Conditions
Cold conditions at flowering resulted in low grape yields in the Adelaide Hills and throughout South Australia in 2019. However, the high altitude of the Piccadilly Valley ensures late flowering and the spring of 2018 provided a warm window late in the season bringing average yields to the sub-region. Quality was excellent owing to dry conditions which meant there were no disease or pest issues and all batches of pinot noir showed strong colour, concentration and flavour.
- Food Pairing
Pea, Prosciutto & Goat’s Cheese Risotto
- Attached Files
“Quite rich aromas of red cherries and berries are swathed in creamy baking spices
with a sappy edge and some gently earthy notes. The palate is very smoothly built
on layers of fine, long tannin and delivers a convincingly concentrated impression.
Smooth, plush and packed with fresh red-cherry flavor. Drink or hold. Screw cap.”
JamesSuckling.com Adelaide Hills Report - Professional
“Ashton Hills has for a couple of decades now been one of the finest pinot noir producers in Australia and a gradual handing of the winemaking reins from founder Stephen George to Liam van Pelt has happened seamlessly. This was fermented with 30% whole bunches and then basket pressed before spending nine months in one-to-three year-old French oak. It is very stylish indeed; using fruit sourced purely from preferred clones on the Piccadilly estate in the Adelaide Hills.
Floral and earthy elements exist in harmony and there is a long, fine tannin structure. Think layers of flavours, soft persistence and immediate smooth drinkability. Mushroom risotto anyone?”
Winsor Dobin Wine of the Week - Professional
"I tasted these two wines quite quickly, but liked them straight away, which is always a positive sign.
Squishy cherry, mint, rosy perfume, a little spice and rhubarb. Poached strawberry and cherry, juicy but kind of autumnal and mushroom on forest floor stuff – well, you know what I’m getting at, maybe. Tannin is light, fine and powdery. Finish long and savoury. Also, the flavour is not diffuse due to any alcohol warmth, which is lovely to see."
The Wine Front - Professional
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