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Pinot Noir, Trentham Estate

Trentham Estate
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Technical Analysis
Alcohol
13.5
pH
3.50
Acidity
5.8
Download Specification Sheet Download Full Size Images
The fruit for Trentham Estate's Pinot Noir is picked from their best vineyard: the grapes ripened slowly and evenly to result in great fruit quality.
Tasting note

Sweet plum and cherry spice aromas; red berry fruits carry to the palate with some very subtle spicy French oak, finishing with soft, chalky tannins

Origin
Australia
Variety
Pinot Noir
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Anthony Murphy
Closure
Screw top
Region
Murray Darling
Vegan
Yes

Vintage conditions

2021 has been one of the best vintages we’ve had, with very mild weather, little rain and average to good crops, and the wines produced from it look great with their fruit flavours beautiful and intense. The overall season has offered splendid results in the tank and barrel. A very exciting harvest.

Vinification details

The grapes were de-stemmed and pumped through a chiller into the fermentation vessel at 5⁰C and cold soaked for 36 hours before yeast was added. Cold soaking is a winemaking technique used to increase the red berry characters in the wine. After the addition of yeast, the wine was fermented on skins for 5 days before pressing out. A portion of the wine was matured in French oak before blending and bottling.

 

Technical Analysis
Alcohol
13.5
pH
3.50
Acidity
5.8
Download Specification Sheet Download Full Size Images
The fruit for Trentham Estate's Pinot Noir is picked from their best vineyard: the grapes ripened slowly and evenly to result in great fruit quality.
Tasting note

Sweet strawberry and cherry spice aromas; red berry fruits carry to the palate with some very subtle spicy French oak, finishing with soft, chalky tannins

Origin
Australia
Variety
Pinot Noir
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Anthony Murphy
Closure
Screw top
Region
Murray Darling
Vegan
Yes

Vintage conditions

The region enjoyed a typical start to a warm and dry growing season, with a little rainfall in November and December and with average spring temperatures evolving into a near perfect summer growing cycle. The slightly lower yields have resulted in exceptional fruit ripeness and shown exquisite concentration of aromas and flavours. The overall season offered superb conditions for a range of varieties throughout the vineyards. Across the board, quality was outstanding!

Vinification details

The grapes were de-stemmed and pumped through a chiller into the fermentation vessel at 5⁰C and cold soaked for 36 hours before yeast was added. Cold soaking is a winemaking technique used to increase the red berry characters in the wine. After the addition of yeast, the wine was fermented on skins for 5 days before pressing out. A portion of the wine was matured in French oak before blending and bottling.

Technical Analysis
Alcohol
14.0
pH
3.38
Acidity
6.1
Download Specification Sheet Download Full Size Images
The fruit for Trentham Estate's Pinot Noir is picked from their best vineyard: the grapes ripened slowly and evenly to result in great fruit quality.
Tasting note

Cherry red with plum and spice aromas, berry fruit flavours with subtle French oak and a soft silky finish.

Origin
Australia
Variety
Pinot Noir
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Blank
Winemaker
Anthony Murphy
Closure
Screw top
Region
Murray Darling
Vegan
Yes

Vintage conditions

Warm, dry weather during the 2019 harvest restricted the crop levels and helped to produce exceptional fruit quality with plenty of aromatics and flavour. Lower rain levels during the growing season translated into smaller berries packing their punch, making the winemakers very happy!

Vinification details

The grapes were de-stemmed and pumped through a chiller into the fermentation vessel at 5°C and cold soaked for 36 hours before yeast was added. Cold soaking is a winemaking technique used to increase the red berry characters in the wine. After the addition of yeast, the wine was fermented on skins for five days before pressing out. A portion of the wine was matured in French oak before blending and bottling.

 

Technical Analysis
Alcohol
14.0
pH
3.38
Acidity
6.1
Download Specification Sheet Download Full Size Images
The fruit for Trentham Estate's Pinot Noir is picked from their best vineyard: the grapes ripened slowly and evenly to result in great fruit quality.
Tasting note

Cherry red with plum and spice aromas, berry fruit flavours with subtle French oak and a soft silky finish.

Origin
Australia
Variety
Pinot Noir
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Anthony Murphy
Closure
Screw top
Region
Murray Darling
Vegan
Yes

Vintage conditions

Warm, dry weather during the 2018 harvest restricted crop levels and helped to produce exceptional fruit quality with plenty of aromatics and flavour. Lower rain levels during the growing season translated into smaller berries packing their punch, making Trentham’s winemakers very happy!

Vinification details

The grapes were de-stemmed and pumped through a chiller into the fermentation vessel at 5°C and cold soaked for 36 hours before yeast was added, in order to increase the red berry characters in the wine. After the addition of yeast, the wine was fermented on skins for five days before pressing out. A portion of the wine was matured in French oak before blending and bottling.

Technical Analysis
Alcohol
13.5
pH
3.50
Acidity
5.6
Download Specification Sheet Download Full Size Images
The fruit for Trentham Estate's Pinot Noir is picked from their best vineyard: the grapes ripened slowly and evenly to result in great fruit quality.
Tasting note

Cherry red with plum and spice aromas, berry fruit flavours with subtle French oak and a soft silky finish.

Origin
Australia
Variety
Pinot Noir
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Anthony Murphy
Closure
Screw top
Region
Murray Darling
Vegan
Yes

Vintage conditions

The 2016 vintage was a very condensed vintage producing good quality whites and reds; a very warm spring was followed by a relatively mild summer with no prolonged heatwaves.

Vinification details

The grapes were de-stemmed and pumped through a chiller into the fermentation vessel at 5°C and cold soaked for 36 hours before yeast was added, in order to increase the red berry characters in the wine. After the addition of yeast, the wine was fermented on skins for five days before pressing out. A portion of the wine was matured in French oak before blending and bottling.