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This wine really caught our attention, in a good way. Made by very good winemakers, Alex & Peter McLean this wine is alluring & layered. It’s a very savoury & textural style Pinot Noir that’s lifted by vibrant red fruit aromas & flavours.
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Pinot Noir
Mornington Peninsula
13.5% Vol
Light ruby with a touch of garnet.
Lifted bouquet of macerated cherries, leafy whole bunch characters & a touch of chai spice.
Alex & Peter McLean.
Boutique, broody & savoury. Red & black cherry flavours are framed by cola & aniseed with lovely acidity & low-level tannins.
Budburst was early this year which resulted in flowering with good fruit set. The warm ripening period saw harvest commence a week sooner than normal. Yields were reported as high – average with fine acidity retention & excellent balanced flavours.
In line with our 2018 Pinot, we mixed things up a bit in the winery: the 115 was whole-berry destemmed to open fermenter as was the majority of MV6. The balance was fermented 100% whole bunch. All batches were left to cold soak for a few days allowing fermentation to kick off naturally. Gentle plunging or pumpovers coaxed each parcel through, with the whole bunch parcel getting only light pigaege. Both the 115 & whole bunch parcels were pressed off after 2 weeks on skins. For theMV6 parcel we drained a portion after 2 weeks to finish ferment in barrel & another barrel’s worth 5 days later. The balance had a further 4 weeks of serious hang-time on skins before pressing on 26/04. The individual parcels were all matured for about 4 months in oak (15% new). The components were then racked, blended & returned to oak for a further 4 months to chill out & get to know one another. The final blend happened in December 2019 & was then bottled (unfined & unfiltered) in February
Courtesy: Brothers McLean.
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