2005 O'Leary Walker Pinot Noir

The Pinot Noir has been grown on the Cherry Hills Vineyard at Oakbank where the well exposed site enjoys a North East aspect.  The soils are grey loams which contain a high degree of quartz and a thin layer of schist just below the top soil.

Part of the success of this wine must be attributed to the winemaking techniques employed.  The fruit is de-stemmed, but not crushed, and transferred into small, 1 ½ tonne fermenters where it is cold soaked for 4 days, gradually warming up as fermentation begins.  Ferment temperatures are allowed to climb to 32°C, being held there for a few days before allowing to ferment cool.  Plunging of the cap is by hand.  This process contributes to maximum flavour extraction.  After the primary ferment has finished, the wine is left on skins for another 30 days before pressing and racking into French oak casks, coopered by Sirugue, and Dargaud & Jaegle.