You must be 18 years + to order wine   Pinot Noir Archive  »  Current Release  »  2004       Three Miners Pinot Noir 2005 Availablity: Very limited stock (as at Mar 2008) Winemaker: Dean Shaw Alcohol: 12.8%  •  Total Acidity: 5.4 Colour: Rich burgundy with traces of blackberry Bouquet: Redcurrant, bramble, spice and char Palate: Elegance and finesse with good palate depth Food Suggestions: Veal, Pork Chops, Seafood and Lamb. Great with white fish or Curry Cellaring: Drink now and cellar for 2-5 Years   Winemaking: Harvesting took place between 16th - 28th April and was picked into ten very distinct lots. Each fermented separately in stainless steel open top fermenters. A variety of clones were picked including Clone 10/5, Clone UCD5, Clone UCD6, Clone 115, Clone 777, Clone 114 and Clone 667. Cold soak followed for 7-10 days at 8-12 degrees Celsius. 70% of the ferment was inoculated while the rest was fermented to dryness using indigenous yeasts. The wines were hand plunged four times a day and spent an average of 24 days on its skins to extract tannin, colour and aromatics. The wines were then gently drained and pressed to 225 litre French oak barrels of which 33% were new 3 year air dried French oak. The wines then rested and matured for ten months and were blended before undergoing minimal fining and filtration before bottling. »  Read Pinot Noir Reviews »  Download Tasting Notes (PDF, 680kb)

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