2021 'Tonimbuk' Pinot Noir
Pinot Noir of various different clones from the Tonimbuk site, including 777, D27, 114,115 D5V12, MV6 and Pommard. 45 year old vines make this one of the oldest pinot vineyards in Victoria. The vines are cane- pruned and grown on weathered granite in a spectacular and isolated location. We have farmed this site organically since 2019 when we began leasing it. The vineyard sits on the valley floor surrounded by 50,000 hectares of state forest. Comprised of old volcanic hills and large gran...Read More...
Pinot Noir of various different clones from the Tonimbuk site, including 777, D27, 114,115 D5V12, MV6 and Pommard. 45 year old vines make this one of the oldest pinot vineyards in Victoria. The vines are cane- pruned and grown on weathered granite in a spectacular and isolated location. We have farmed this site organically since 2019 when we began leasing it. The vineyard sits on the valley floor surrounded by 50,000 hectares of state forest. Comprised of old volcanic hills and large granite outcrops. It is the gravels and sediments of these features that have slowly made their way down to form the base that these vines now grow from. It’s fair to say that I have somewhat fallen in love with Pinot Noir over the last 7 years. The infatuation has led me go down the rabbit hole seeking truth and transparency of place, soil and vine. To achieve this level of transparency It was crucial to do a few things in the vineyard, and to simplify things in the cellar. In the vineyard the first and foremost was to farm the site completely organically. Organic inputs such as fly larvae compost, straw mulch under vine and compost tea applications were implemented immediately. In the winery excluding the use of oak (any age at all) was at the top of that list. Add nothing whatsoever to the wines was an equal second. And excluding any manipulation of the must during fermentation was also an important step. Essentially the process was .. 100% hand destemmed fruit into a single fermenter, cold soaked and then left for approximately 10 days after ferment began. Pressed to stainless steel where the wine remained until bottling. There was no movement of the tank, no racking, no pumps, no adds at any stage. The result I think speaks for itself. A truly elegant & complex wine which has beautiful cohesion and restraint. The fine mineral structure it has is very reflective of the quartz granite it has it’s roots in and the volcanic hills that surround. This has been resting in bottle now for over 2 years as it was always my intention to never rush the Nikau wines. It is now poised, elegant and ready to go! - Dane Johns, Winemaker.
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Pinot Noir of various different clones from the Tonimbuk site, including 777, D27, 114,115 D5V12, MV6 and Pommard. 45 year old vines make this one of the oldest pinot vineyards in Victoria. The vines are cane- pruned and grown on weathered granite in a spectacular and isolated location. We have farmed this site organically since 2019 when we began leasing it. The vineyard sits on the valley floor surrounded by 50,000 hectares of state forest. Comprised of old volcanic hills and large granite outcrops. It is the gravels and sediments of these features that have slowly made their way down to form the base that these vines now grow from. It’s fair to say that I have somewhat fallen in love with Pinot Noir over the last 7 years. The infatuation has led me go down the rabbit hole seeking truth and transparency of place, soil and vine. To achieve this level of transparency It was crucial to do a few things in the vineyard, and to simplify things in the cellar. In the vineyard the first and foremost was to farm the site completely organically. Organic inputs such as fly larvae compost, straw mulch under vine and compost tea applications were implemented immediately. In the winery excluding the use of oak (any age at all) was at the top of that list. Add nothing whatsoever to the wines was an equal second. And excluding any manipulation of the must during fermentation was also an important step. Essentially the process was .. 100% hand destemmed fruit into a single fermenter, cold soaked and then left for approximately 10 days after ferment began. Pressed to stainless steel where the wine remained until bottling. There was no movement of the tank, no racking, no pumps, no adds at any stage. The result I think speaks for itself. A truly elegant & complex wine which has beautiful cohesion and restraint. The fine mineral structure it has is very reflective of the quartz granite it has it’s roots in and the volcanic hills that surround. This has been resting in bottle now for over 2 years as it was always my intention to never rush the Nikau wines. It is now poised, elegant and ready to go! - Dane Johns, Winemaker.