Lucy's Choice Pinot Noir 2006


Winemaker: Anthony Miceli

Picked: 1/4/06-23/4/06

Bottled: 24/4/2009

Winemaking: Hand picked and crushed into open fermenters in small batches, fermented relatively warm (max 30-32 deg) in with: part wild yeast ferment, part extended maceration prior to ferment, part extended maceration after ferment, part barrel fermentation, part cool ferment. Then matured in barrel for nearly 2 years with prolonged contact with fermentation lees, and minimal racking.

Oak: 25% new and 75 %  2-4 years old, 100% French oak.
Analysis: Alc 14.0  pH 3.82  T/A 5.5 Residual sugar: 0.25 g/l

Tasting Notes:
Brilliant deep red. Rich dark cherries, coffee, spice, and fragrant oak.  Savoury with great length and silky tannins, a wine with body, complexity, and depth

            Lucy is our eldest daughter, and it is with pride that her name is given to this wine.
            This wine benefits from the maturity of the vineyard, our cool maritime climate, our dedicated approach to winemaking, two years maturation in oak, and further time in bottle.
            Great with lamb, game, duck and a range of rich pasta dishes.  Serving temperature 16-20 deg, do not chill.

Cellaring: Drinking beautifully, with extended barrel ageing, this wine will still improve with a further 5+ years.  Benefits from breathing after opening and do not serve chilled.

Winemaker’s Note:
Rich and complex but fine, with great pinot fruit, lovely oak and great length.  Contrary to the opinion of many Australians, this variety cannot show its true value without prolonged maturation, particularly from our cool climate (we pick at comparable times to Burgundy).
Do not underestimate this variety, when grown in the cool, even, conditions it relishes, and given time, and sympathetic winemaking, it will show the depth and subtlety worthy of the most noble of all red varieties!
             Lucy is our eldest daughter, and it is with pride, that her name is given to this wine.

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