Winemaking and Drinking
Cellar Reserve Pinot Noir is sourced from a number of premium vineyards and a variety of clones in the cool-climate region of the Adelaide Hills. Made in the original open fermenters at Magill Estate, this premium Pinot Noir was coldsoaked, hand-plunged and underwent natural fermentation prior to maturation in both new and seasoned French oak barriques. It was neither fined nor filtered. Free run only.
Cherry and rhubarb draw immediate comments, however with multiple swirls freshly sliced beef carpaccio and horseradish dominate. Smokiness in the form of woodfired dough/crust emerges and clove, green olive and camomile aromas seasoned the cherry/meat base observed.
Angelica root, anise and cinnamon give the palate energy, whilst succulent cranberry-like acid provides tension. Flint and gun-smoke delivers complexity which makes you look at the wine multiple times, almost in search of an explanation. Feathery tannins support an expansive palate and structured mouthfeel. Service temperature is imperative, cool climate cellar temperature being the aim.
| Wine Type | Red wine |
| Producer | Penfolds |
| State | South Australia |
| Region | Adelaide Hills |
| Variety | Pinot Noir |
| Year | 2018 |
| Volume | 750 mL |
| Alcohol | 13.5% |
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