Power with finesse. The 2016 Sabre Pinot Noir layers cuts of dark cherry and forest berries with subtle spice notes on the nose. Rich fruit and floral lift lead to a finale of lingering gossamer tannins with nuances of toasty oak.
The grapes for The Sabre are from some of the oldest and best sited Pinot Noir vineyards in the high cool climate Lenswood and Piccadilly sub-regions of the Adelaide Hills. We work with our growers to produce moderate yields of fruit, well exposed to sunlight to maximise colour and ripe flavours. 2016 was another early vintage due to an unusually warm spring, although the ripening period was relatively cool. Picking dates were from 27th February to 10th March.This was a shorter picking window than 2015 although starting two days later. As usual growers were requested to leaf pluck the morning (eastern side) of the Pinot vines soon after fruit set to give the optimum fruit exposure and aid the development of colour, tannins and ripe flavours. Again the newer clones (777, 114 and 115) ripened first, reinforcing our belief that they are best suited to the coolest sites.
A multi vineyard and multi clonal wine. Made in small batches, all cold soaked and hand plunged in open fermenters. 100% malolactic fermentation andaged in French oak barriques (25% new) for ten months prior to blending. Bottled in March 2017 after minimal filtration.
100% Pinot Noir
100% Adelaide Hills Lenswood and Picadilly sub regions, South Australia
Clones MV6, 777, 114, 115 D4V2 and 18 GM
Cellaring Potential 3–6 years
Floral edges with cuts of bright red berries combine on the nose of the 2018 Dagger Pinot Noir to create a fresh yet complex attack on the senses. Lifted rich fruit and spice parry along the palate to a finish of fine-grained tannin and bright acidity The Dagger has been honed to create a vibrant, rich, earlier drinking wine displaying all of the hallmark aromas, flavours and texture of Pinot Noir. Drink young while the edge is keen.
The grapes for the 2018 Dagger Pinot Noir are from two carefully selected vineyard sites at Charleston and Gumeracha in the Adelaide Hills. As usual growers were requested to leaf pluck the morning (eastern side) of the Pinot vines soon after fruit set to give the optimum fruit exposure and aid the development of colour, tannins and ripe flavours.
Harvested in the cool of night and early morning pristine destemmed fruit is tipped directly into fermenters without crushing to give a high percentage of whole berries. The fermenters are gently pumped over twice a day to keep the skins wet and promote gentle tannin extraction. After pressing the wine is kept in stainless steel tanks prior to blending to preserve freshness and vibrancy.
Variety 100% Pinot Noir
100% Adelaide Hills, South Australia
Clones MV6, 777