Two mates. A primo block of Pinot Meunier in the Adelaide Hills. Minimal, garagiste winemaking. A new label with plenty of personality, a delicious look at this grape rarely seen unblended.
Fitz & Gibbon Pinot Meunier 2019$ 38.00 incl. GST
From vines planted in 2004, this Pinot Meunier vineyard sits over the road from the famed Ashton Hills site in the Piccadilly Valley subregion of the Adelaide Hills. Vines sit around 580 metres above sea level. Fruit is all hand harvested and mostly destemmed into small half tonne vats, with a few whole bunches added. Plunging is 2 – 3 times daily, and the wine sees no oak, with texture and complexity built via batonnage. No acid, tannins or fining agents are added (only minimal sulphur at bottling), with the wine vegan suitable. Roughly 170 dozen produced.
A bright and expressive wine with rose petal redness. The nose is complex with strawberry, Turkish Delight and quince fruit, with fresh perky acidity and red fruits with a pull between sweet and savoury characters. Fresh and pretty on all levels, plenty of detail and complexities if you’re looking, but overall simply super delicious and guzzlable.
For those into such things, the winery’s technical info and details:
Sub region: Piccadilly Valley, Adelaide Hills.
Variety: Pinot Meunier
Altitude is 580 metres, with an east facing slope of 6%.
This slope gives good drainage, together with the sandy loam topsoils over podsol subsoil.
Harvest is by hand and usually around mid-March with veraison occurring late January. Grapes are grown by traditional methods, using copper and sulphur sprays.
Vines Planted 2004
Picked 28th March 2019. Fruit had 5% partial shrivel desired by the winemaker. This gives added intensity, without “dead fruit” characters.
Hand-picked fruit was roller crushed and destemmed into small half tonne vats. A few whole bunches were added. A natural – selection cultured yeast was added, but no acid or other additives were used.
Ferment temperatures were up to 32 deg. to extract Pinosity.
Caps were hand plunged 2-3 times daily.
Grapes were pressed on 3rd April using a small hydraulic press. Malolactic ferment was induced in tank, and sulphured on completion on 2nd May.
Wine was left on gross lees in tank for almost six months until 27th November, to add complexity. No wood storage, or oak planks were used.
The wine was coarse filtered prior to bottling. 2,133 bottles were produced. No tannins, acids, or fining agents were added. Vegan friendly. No critters were used in the manufacture of this product:
Alc 13.6%, pH 3.71, TA [total acidity] 5.00 g/l.