A bright nose of savoury, earthy elements and lifted sour cherry notes leads to a palate made firm by ripe tannins and driving acidity.
The fruit for Byrne Ballarat 2016 Pinot Noir was hand picked at the Myola vineyard on the Northern side of Ballarat in late April 2016.
The yield of about 1.5 tonnes / acre ensures that the fruit has flavour density while retaining the high natural acid of very cool climate Pinot Noir.
After about a week of cold soak the wild yeast took over and fermented the half tonne parcels with 35% whole bunch inclusion.
After fermentation and pressing the wine underwent natural malolactic fermentation in a selection of one to four year old French barriques with 20% new oak.
The wine was then bottled in January 2017.
Byrne Ballarat 2016 Pinot Noir shows the potential to continually improve over many years.