2016 Vintners Selection Pinot Noir

Ripe plum, spice, earthy aromas. Fresh mid-palate. Finishes with spicy oak.



Regular Price $30.00 Kaimira Club Price $27.00


Deep dark crimson in colour. The nose promises ripe plum and berry fruit, intertwined with some toasty oak, spice and earthy aromas.

On tasting, there’s an initial burst of juicy berry fruit and plums, leading through to a fresh mid-palate before finishing with even tannins and flavours of spicy oak.

This vibrant Pinot Noir is full of flavour, balance and complexity. It should reward careful cellaring for 4-6 years.



Additional information


"Complex and inviting, the bouquet shows dark berry, smoked game, thyme, warm spice and nutmeg aromas, followed by a nicely rounded palate that is elegantly weighted and smooth. The wine offers sweet berry flavours together with rich savoury notes, well supported by fine, polished tannins. At its best: now to 2020." 90/100, Sam Kim, Wine Orbit, Nov 2018

"Ruby-hued, with a hint of development, it is mouthfilling, with satisfying depth of plum, tamarillo, spice and dried-herb flavours, showing some complexity, and a firm finish." Michael Cooper

Winemaking notes

All the fruit for this wine was sourced from our certified organic vineyards in Brightwater where we have several premium Pinot Noir clones planted. The fruit selected for this wine is 50% clone 667 from 20 year old vines in the original home vineyard and 50% 10/5 and clone 777 from younger vines in the winery block. The result is a broad range of complexity in the finished blend.
The grapes were hand-picked on 12 April 2016 at an average Brix of 24º, chilled and destemmed with minimal crushing and given a cold soak for 5 days. Fermentation was with cultured yeasts and wild yeasts in equal proportions. The ferment was hand plunged twice daily and, once finished, there was a period of post fermentation maceration under protective gas cover. The wine was pressed to barrels in early May – all French oak with 30% new and 40% one-year old. Malolactic fermentation was completed in June 2016.
Prior to bottling in March 2017, the wine was fined with a yeast-derived product.

Wine analysis

Residual sugar 1 g/l
Titratable acidity 5.63g/l
pH 3.7
Alcohol 13.5%

Kaimira Range

Brightside Range