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D'Arenberg - The Feral Fox Pinot Noir 2018

Red Wine from South Australia · Australia
£21.95 £17.95
Case Rate: £17.95
Ex Tax: £14.96
Country:
Wine Region: South Australia
Wine Area: Adelaide Hills
Winery: D'Arenberg
Wine Maker: Chester d’Arenberg Osborn & Jack Walton
Grape: Pinot Noir
Grape Percentage: 100% Pinot Noir
Alcohol Percentage: 14%
Unit Quantity (ml): 750
Vegan:
Yes
{{ quantity }}
89 pts  James Halliday
Country:
Wine Region: South Australia
Wine Area: Adelaide Hills
Winery: D'Arenberg
Wine Maker: Chester d’Arenberg Osborn & Jack Walton
Grape: Pinot Noir
Grape Percentage: 100% Pinot Noir
Alcohol Percentage: 14%
Unit Quantity (ml): 750
Vegan:
Yes

Wine tasting notes

An open, appealing Pinot Noir from South Australia that bursts with raspberries and rhubarb with an undertow of forest floor: damp earth, mulch and mushroom.

Winery information

D'Arenberg

One of the undisputed kings of Australian Shiraz and Rhone varietals, d'Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. The original vineyards were established by Joseph Osborn in 1912 in the McLaren Vale region of South Australia. A century on, the estate has grown to 345 acres, and the mantle now rests with fourth-generation winemaker, Chester Osborn. By maintaining a focus on traditional winemaking and nurturing their old-vine material, the Osborn clan has successfully established themselves as one of the country's leading producers of concentrated wines that are full of character.

www.darenberg.com.au/

Food matching

Rich Seafood, Phad Thai, Cured Meat.

Expert reviews

James Halliday (2018) - 89 pts

It holds onto varietal character by the skin of its teeth. Sweet berry jube flavours with woodsmoke, clove and dry spice wafted through. It's a simple offering but there's some tension in play and the finish has a minerally edge - Campbell Mattinson

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Vinification notes

Small batches of grapes are crushed gently and then transferred to two tonne headed down open fermenters. About 15% whole bunches are added and it undergoes approximately three days of cold soak prior to wild fermentation starting. Foot treading is undertaken on a regular basis throughout fermentation followed by gentle basket pressing. The wine is then transferred to older French oak barriques to complete primary and secondary fermentation. The wine is aged on lees for added complexity with no racking until final blending. The Feral Fox does not undertake fining or filtration prior to bottling.