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2015 Giaconda Estate Vineyard Pinot Noir
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Hand-picked, crushed and whole berries and whole bunches are open-fermented in concrete vats, 28 days on skins, matured for 14 months in French oak (30% new). There is a tussle between the crabapple and red cherry fruits on the one hand, and firm, savoury tannins on the other. Rick is a realist, knowing he can't make a pinot as good as this every year. As it is, a little more fruit sweetness wouldn't go astray. Drink by 2025.
James Halliday – Australian Wine Companion