2017 Rob Hall Pinot Noir 13.5% Alc, RRP $26
Vineyards
- Harriet’s Vineyard, Healesville
- Willowlake Vineyard, Gladysdale
- Daniel's Hill Vineyard, Dixon's Creek
- Morgan's Vineyard, Seville
- Valley View, Lilydale
Fermentation
- 90% fully de-stemmed, 10% full whole bunch
- All ferments allowed to start on their own, usually 3-4 days, then inoculated with small yeast addition
- Plunging once per day early in ferment, some drain and return via gravity late in ferment
- Typically around 15 days on skins, 1 batch (20% of blend) extended maceration for 4 weeks
- Pressed to tank and settled for around 2 days before racking to barrel
Maturation
- A couple of 1yo Puncheons (500L), but predominantly in old hogsheads (300L)
- SO2 added in October, just prior to bottling
- Racked and Bottled November
2017 Rob Hall Cabernets 12.5% Alc, RRP $26
Cabernet Sauvignon 50%, Merlot 47%, Malbec 3%. Would love to have used more Malbec, but that's all I had.
Vineyards
- Behn Payten, Cabernet Sauvignon and Merlot
- Harriet's Vineyard, Cabernet and Malbec (recently grafted onto Chardonnay)
Fermentation
- About half of the cabernet fermented with carbonic maceration, to keep tannin balanced
- All ferments allowed to start on their own, usually 3-4 days, then inoculated with small yeast addition
- Plunging once per day early in ferment, some drain and return via gravity late in ferment
- Typically around 25 days on skins
- Pressed to tank and settled for around 2 days before racking to barrel
Maturation
- All in old hogsheads
- SO2 added post malolactic fermentation, just prior to bottling
- Racked and Bottled December