Price:  £12.95 | Case Rate: £12.95
Ex Tax: £10.79

Howard Park - Madfish Pinot Noir 2016

Information

  • Country: Australia
  • Wine Region: Western Australia
  • Wine Area: Great Southern Range
  • Grape: Pinot Noir
  • Grape Percentage: 100% Pinot Noir
  • Alcohol Percentage: 13
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
JR: 15 (2013) JH: 87 (2015)

Wine tasting notes

Deep garnet. Warm, opulent and filled with aromas of saut̩ed wild sweet cherry, freshly baked fruit muffins and underlying earth, star anise and charry notes. Abundant sweet red fruits, savoury mushroom and spice with a hint of sappyness from the inclusion of a small percentage of stalks in the fermentation. The ample fine fruit tannins provide structure to the rich fruit weight and a distinct mineral acidity deftly finishes the wine.

Expert Reviews

JancisRobinson.com (2013)15 pts

Tasted Sep 2015 - Sulphurous reduction on the nose blemishes the otherwise pure red fruit. Light, crude. (RH)

James Halliday (2015)87 pts

While it only claims WA on the label, is in fact from Great Southern. As a medium-bodied red wine it comes across well, but the varietal character isn't convincing. This won't concern those looking for all all-purpose wine well below $20 - this will do nicely.

Vinification Notes

All the individual vineyards that contribute to the Flint Rock Pinot Noir are vinified separately. Each batch is hand-picked between 13. 14.0 ⁰Be of ripeness and cooled over night before sorting and destemming to 4 tonne open top fermenters. A small percentage of whole bunch is included in one fermenter, as the cold soak continues for several days until the must warms and the fermentation initiates. Temperature of fermentation is controlled between 22⁰C to 25⁰C and the cap is plunged daily. The skins are maintained warm, post the fermentation to allow the malolactic to complete prior to basket pressing to barrel. After 18 months in French oak, the wine is blended to tank and held for 2 months prior to fining and filtration. Bottling occurs in May of the second year post the vintage and is released after sufficient bottle maturation.