Qty	Item	Description	Price	Total
	Subtotal	$0.00

2022 Streicker Bridgeland Block Pinot Noir

Blend

100% Pinot Noir

Vineyard

Bridgeland Vineyard, Karridale

Winemaking Note

The fruit was hand-picked, chilled overnight and gently destemmed as whole berries to open fermenters for a two day cold soak before fermentation. Hand-plunged three times daily for nine days, followed by gentle separation of the wine from the skins. The wine was fermented 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.

Vintage Conditions

A warm and dry growing season with timeous top ups of rain has led to whites of unprecedented purity balanced with formidable power, and reds boasting intense red and blue fruits with striking yet supple tannin and structure.

Aroma

Raspberries, nutmeg, red delicious and wet slate.

Palate

Bristling red fruit tannins and moreish natural acidity guide a palate drenched in black plums, currants and nectarines. Subtle hints of allspice, dried thyme and red apple skin are gently woven into a pristine finish of red fruits and orange blossom.

Cellaring

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

Alcohol

14%

In Stock

Wine Specs

Vintage

2022

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