Austins & Co. Custom Collection Delilah Pinot Noir 2015
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The pinnacle of Pinot Noir
Named after our first daughter, the third generation of the Austins family wine tree, the Delilah Pinot Noir represents the pinnacle of fine wine within our collection. Delilah Pinot Noir is a delicate, perfumed Pinot Noir highlighted by hints of red cherry and ripe raspberry flavours. Loaded with savoury clove-like spice, it is aided by subtle smoky aromas and a fine web of silky tannins providing enduring length and finesse.
Region: Moorabool Valley, Victoria
Winemaker: Michael Kyberd
- 96 Halliday Points with Special Value Status - "Hand-picked, 100% destemmed, 4 days cold soak, open-fermented, matured in French oak (33% new) for 12 months. Bright, light, clear crimson; the vinification has drawn out every ounce of aroma and flavour in a spicy red fruit palate of exceptional intensity and length. A delicious pinot."
Vintage Conditions: A textbook vintage allowed Austins to produce a plentiful amount of quality fruit. A dry winter saw an early start for budburst, though a cold spring spell eased the growth and the mild weather continued for almost the entire season, allowing the growth cycle to realign and extend ripening allowing the fruit to ripen perfectly. 2015 vintage commenced on 28 February with Chardonnay followed by Pinot Noir, which was harvested over a multitude of picks between the 3rd and 24th of March in order to achieve a range of fruit flavours and ripeness levels.
Viniﬁcation: Our best selection of Pinot Noir was hand-harvested, picked in daylight and chilled in the fridge overnight. All fruit was gently de-stemmed into a two-tonne open fermenter, then covered at a cool temperature and allowed to soak on its skins for four days. A small amount of spontaneous activity started late in this soak. The must was then inoculated with a selected yeast and plunged three times daily in the early stages of ferment; this was tapered as the alcohol and temperature increased in line with daily tasting to achieve perfect flavour and textural balance. The wine was gently pressed and allowed to finish malolactic fermentation in tank before being sulphured, settled and racked into barrels (33 per cent new French Oak) for a year.