We weren’t sure how to rate when both cuvees were excellent, and the final blend proved a winemaking axiom of 1+1=3 when dealing with two batches of wine from the same superior vineyard.
We followed both cuvees throughout their development and whilst the classic hot ferment provided baritone, the cold ferment kept that nuanced aromatic profile. We call this component winemaking. The final blend of both proved the winemaking axiom of 1+1=3 with each portion fitting into each other.
Tussie Mussie Vineyard Pinot Noir is only the free run portion of the must; wine is matured in new and old barrels in our cool cellar for a full 12 months before bottling. We rack the wine off lees in July to keep the vibrant. Final blend in September 2017, bottled in May 2018.