Pinot Noir Tamar River Tasmania
Kayena Vineyard makes a big, generous style of Pinot Noir, unique for it's power and weight to match game recipes as strong as heavily sauced garlic and rosemary lamb. A good balance of ripe fruit, tannin astringency and cleansing acids persist, thoroughly enjoyable right now. The aim has been to achieve an elegant and complex expression of terroir, a blend of several clones is called upon to weave a fine, textural style. Maturation in French oak barriques is showing through with subtle spiciness and just a little extra grip on the palate without dominating.
Exclusively Pinot Noir from the prestigious Kayena Vineyard on West Tamar. A range of clones, including MV6, Pommard and 114, are assembled for complexity. A harvest of excellent condition with good ripeness and vivacious varietal fruit characters is delivered to the winery in pristine condition. Grapes are destemmed and left to cold soak for several days. Vinification takes place in open fermenters whilst being regularly pumped. Once dry, the ferment is passed through a basket press to barrel, a proportion is treated to post ferment maceration. Malolactic is followed by twelve months maturation in a combination of new and seasoned French oak barriques.
Bright fleshy plum colour. Spicy cigar box bouquet, dark fruits over a subtle undertone of smoky oak. The palate is nicely firm with poised acid/tannin combination and sufficient fruit sweetness to keep it balanced. Kayena Vineyard offers firm structure and a full body that loves to evolve, a generously flavoured style of Pinot Noir that's the classic food match alongside roast duckling or pork sausage cassoulet.