Tasting Notes:

Floral, small red fruit perfume with hints of spices and pepper against an earthy backdrop. Delicate yet fleshy with rich raspberry and plum flavours from front to the back of the palate. Silky tannins with exceptional length providing a long aftertaste of cherry and candied fruit.

The 2022 de Beaurepaire Perceval Pinot Noir is crafted from four selected clones of our Pinot Noir grapes from 21 and 23 year old vines (clones: 35% 777, 30% MV6, 24% 114 and 11% 115) from our 55-hectare single-estate vineyard to produce a classic medium bodied, cool-continental climate Pinot Noir. The wine has been unfiltered and unfined to protect phenolic flavours and aromas.

The Terroir:

The de Beaurepaire family’s estate is in the valley above Rylstone in the Central Ranges (GI) of NSW.

The vineyard is located on an ancient coral reef located just off the shore of Gondwana (450MYO) which formed a band of limestone (Coomber Formation) running north/south that appears in valleys where the younger Rylstone volcanic rock has been eroded away. 55 hectares of vines were planted in 1998. The vineyard is 150km inland and 580-650m altitude with a North-East aspect.

Soil structure is shallow (<1m) sandy-loam mixed with limestone; the temperature range is as cool as Tasmania and Central Otago through the growing season; and the climate is inland/continental (large day/night variation) creating a terroir similar to Burgundy (the ancestral home of the de Beaurepaire family for nearly 1,000 years).

The temperature range is very similar to Burgundy – during the growing season (October-April), our low/high/average of 11.9 / 21.7 / 16.9 degrees Celsius vs Beaune (Burgundy) low/high/average of 11.9 / 23.3 /17.6 degrees Celsius.

The Vineyard:

Pinot Noir sourced from A Block (clones: 24% 114, 11% 115 and 35% 777) from 24-year-old vines and from C Block (clone: 30% MV6) with 22-year-old vines. Harvest (yield): Machine harvested on the evenings of 11, 15 and 17 March. An average yield of 4 tonnes per hectare (~23hl/ha).

Vintage Conditions:

A relatively cool vintage with decent rainfall. Some early frosts reduced yields in early budburst varieties like Pinot Noir. The summer was relatively cool, with rainfall ensuring very active canopy management to mitigate disease risks. Another great year for acidity.

Vinification:

Whole berry fermentation following two days of cold soaking in open vats (20%) and steel tanks (80%) for 2 months using wild (native) yeast. Not fined. Not filtered. Vegan friendly. pH 3.49, TA 6 g/l, VA 0.24g/l, RS 1g/l

Aging:

Malolactic fermentation (MLF) and final maturation was in a mixture of finely grained, medium toasted new French (Taransaud) Hogsheads (20%) and 2-year-old hogsheads (80%) for 12 months before bottling.