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2020 Robinson Pinot Noir

The Wine

This wine is made from specially selected fruit from Hugh and Isabelle Robinson’s vineyard on the Old Moorooduc Road. Our single vineyard Estate wines celebrate the individual character of certain special sites around the Moorooduc area.

 

A classic Robinson Pinot Noir, with fruit purity, intensity and a silky long structured palate line. Bright ruby red with a lifted nose of tangy raspberry fruit and Turkish delight. On the palate there is more crunchy red fruit – concentrated raspberry and red cherry with firm, silky tannins and red berry acidity on the finish. Attractive savoury cedar notes balance the fruit vibrancy.

 

 

$60.00

Availability: In stock

Vintage Notes

2020 Vintage

 

2019/2020 is the first cool growing season we have had since 2015, which seem counterintuitive when you reflect back on the news of Australia’s terrible fire season over the summer – we were very lucky, and the conditions here were quite different for us than they were for a lot of Australia.

The season started well, with plenty of moisture in the soil and moderate weather conditions. Spring was unseasonably cool, with strong westerly winds resulting in some reduction of fruit set.

 

The drought conditions seen farther north of us extended south in mid-season bringing the most rapid drying of the vineyard we have ever seen and while we saw a short burst of extreme heat reaching 43°C soon after Christmas, and effectively pre-veraison, it cooled down significantly after that. Usually, January and February bring our hottest weather, but on this occasion mild conditions persisted over these months with intermittent rain events. Cool conditions in ripening time and lead up to harvest.

 

We escaped the bush fires and the resultant smoke taint seen in other parts of Australia at that time. Vintage started on the 8th of March, three weeks later than in 2019.

 

Winemaker: Richard McIntyre & Jeremy Magyar
Viticulturist: Hugh Robinson
Vineyards: 100% Robinson vineyard

 

Vinification
Hand harvesting, 100% destemmed
100% wild yeast primary fermentation
20 days total on skins
Natural malolactic fermentation in barrel

15 months in French oak, 20% new

 No fining and no filtration