2022 GILBERT FAMILY WINES ‘Rouge’ Pinot/Shiraz blend Central Ranges
Light bright red fruit profile and spice from the Pinot Meunier and Pinot Noir and then depth, structure and dark fruit from the Shiraz. A bright, light, easy drinking style red! Pinot Meunier from Tumbarumba and Pinot Noir from Orange was handpicked and Shiraz from Mudgee was selective head harvested. All 3 varieties were fermented separately as they were all harvested at different timings based on the optimal varietal ripeness. Fermented in our small batch open stainless fermenters and gentle pumpovers occurred twice daily. At optimal tannin and flavour balance the parcels were separately pressed and matured in old neutral oak and stainless for 8 months. Blending then occurred and the wine was left to integrate together in stainless for 1 month prior to filtration and bottling.
Light bright red fruit profile and spice from the Pinot Meunier and Pinot Noir and then depth, structure and dark fruit from the Shiraz. A bright, light, easy drinking style red! Pinot Meunier from Tumbarumba and Pinot Noir from Orange was handpicked and Shiraz from Mudgee was selective head harvested. All 3 varieties were fermented separately as they were all harvested at different timings based on the optimal varietal ripeness. Fermented in our small batch open stainless fermenters and gentle pumpovers occurred twice daily. At optimal tannin and flavour balance the parcels were separately pressed and matured in old neutral oak and stainless for 8 months. Blending then occurred and the wine was left to integrate together in stainless for 1 month prior to filtration and bottling.
Light bright red fruit profile and spice from the Pinot Meunier and Pinot Noir and then depth, structure and dark fruit from the Shiraz. A bright, light, easy drinking style red! Pinot Meunier from Tumbarumba and Pinot Noir from Orange was handpicked and Shiraz from Mudgee was selective head harvested. All 3 varieties were fermented separately as they were all harvested at different timings based on the optimal varietal ripeness. Fermented in our small batch open stainless fermenters and gentle pumpovers occurred twice daily. At optimal tannin and flavour balance the parcels were separately pressed and matured in old neutral oak and stainless for 8 months. Blending then occurred and the wine was left to integrate together in stainless for 1 month prior to filtration and bottling.
