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2023 Streicker Bridgeland Block Pinot Noir

Blend

100% Pinot Noir

Vineyard

Bridgeland Vineyard, Karridale

Growing Notes

777 Pinot Noir clone grown in Mungite & Forest Grove soils with Northern aspect and terraced rows.

Winemaking Note

The fruit is handpicked and destemmed as whole berries. It is fermented in Burgundian-style oak barrels, 25% which
were new, for 10 months before bottling.

Vintage Conditions

Water resources were well replenished over Winter with low enough temperatures to allow dormancy. The growing season began with a cool and relatively dry spring. Summer turned on at the right time with warm even temperatures, setting the scene for gentle and consistent ripening across all varieties. It was another great vintage, with the seasons all playing their part. A lack of Marri blossom this year meant nets covered the region to keep the birds at bay. It was a drawn out vintage, allowing long hang time for our later picking varieties.

Aroma

Red apples, raspberries, wet granite and red plums.

Palate

A bright and brisk entry of red fruits, balanced by an underlay of black cherries and allspice. The tannins are fine yet firm, providing a foundation for a moreish ensemble of black plums and cherry blossoms. The finish is intent and lifted, leaving lingering tones of dried spices and rosewater.

Cellaring

Up to 8 years, however we enjoy it for freshness now.

Alcohol

14%

In Stock

Wine Specs

Vintage

2023

Varietal

Pinot Noir

Vineyard Designation

Bridgeland Block

Alcohol %

James Halliday

Wine Profile

Tasting Notes

Made from fruit off our coolest vineyard, this wine is an elegant style of Pinot Noir. In colour it is light red with blue and purple specks. Bright flavours of red cherries, sour plums and cinnamon on the entry, guided by fleshy textures of crushed apple flesh and satsuma plums. A vital line of chalky acidity and white pepper drive the palate to a crystalline finish of red fruits and spicy oak.

Vineyard Notes

The 2019 vintage required high attention to detail in the vineyard and highlighted the benefit of having four diverse vineyards across the Margaret River region. Weather patterns were inconsistent, presenting challenges in budburst and flowering throughout the winter and spring months. A lack of extreme temperatures in summer and autumn combined with leaf-plucking, shoot thinning and bunch thinning encouraged more even ripening. Nets were essential to protect fruit, with a lack of Marri blossom in the region to distract the bees and birds. The resulting low yields presented fragrant wines with succulent natural acidities.

Production Notes

The fruit was hand-picked with 33% being kept as whole clusters, and the other 66% de-stemmed on top to promote extraction of spicier flavours and more savoury fruit characters and textures. The fruit was open fermented and punched down 3 times a day. The still fermenting wine was then gently separated from the skins and allowed to finish ferment in Burgundian-style oak barrels, 25% which were new. The wine was then aged in oak for 10 months, after which it was clarified and bottled.

Winemaker Notes