WHISSON LAKE MADAME BOULANGER PINOT NOIR 2016

pts
Mark Faber
  • Organic
SKU
WLPN201612 UCAU
$28.00 Per item
Price:
Bottle
750ml (Bottle)
$28.00 Per item
We take our cues from traditional Burgundian winemaking styles, focusing on small ferments of rich Pinot Noir grapes picked at just the right moment and always remembering one golden rule (coined by Clarendon Hills’s Roman Bratasiuk in 1995): "...in winemaking, have the courage to do nothing." We manage the vineyard respecting the natural balance in nature. Our methods respect the nature of fermentation, we don't interfere. We let fermentation take its course with wild yeast on the fruit. Our cooler climate means our grapes ripen late, in many years just as the vine leaves are turning and the nights are growing cold. That presents a challenge for fermenting, as we follow the lessons of Burgundy and aim to get our ferments up around 30 degrees Celsius. We rug our ferments up in thick insulation and often need to put an oil heater inside the insulation as well. It's cold when you're this high in the Piccadilly Valley. Our wine is made in respect the traditional methods, we add no additives of any kind, other than a small amount sulphur just before bottling. By not interfering, we allow the character of the wine reflect it's site. Each bottle is a sample of the climate, soil & location within our vineyard. It's really quite interesting that one variety can be so diverse i
We take our cues from traditional Burgundian winemaking styles, focusing on small ferments of rich Pinot Noir grapes picked at just the right moment and always remembering one golden rule (coined by Clarendon Hills’s Roman Bratasiuk in 1995): "...in winemaking, have the courage to do nothing." We manage the vineyard respecting the natural balance in nature. Our methods respect the nature of fermentation, we don't interfere. We let fermentation take its course with wild yeast on the fruit. Our cooler climate means our grapes ripen late, in many years just as the vine leaves are turning and the nights are growing cold. That presents a challenge for fermenting, as we follow the lessons of Burgundy and aim to get our ferments up around 30 degrees Celsius. We rug our ferments up in thick insulation and often need to put an oil heater inside the insulation as well. It's cold when you're this high in the Piccadilly Valley. Our wine is made in respect the traditional methods, we add no additives of any kind, other than a small amount sulphur just before bottling. By not interfering, we allow the character of the wine reflect it's site. Each bottle is a sample of the climate, soil & location within our vineyard. It's really quite interesting that one variety can be so diverse i

Scores & Reviews

94+ / 100

Mark Faber

The Madame Boulanger from Whisson Lake really knocks it out of the park regarding value for money. Elegance, balance, delicious red berry fruit and hints of earthy spices with a delicious long finish. Drink now or over the next 5-7 years.