Save Our Souls Pinot Noir 2017

Four parcels of fruit from came from 3 vineyards across the top of the peninsula.  Clones MV6, 114 and G5 were harvested.  Two the 3 sites are side by side in Tuerong, and provided 70% of the fruit, with the 3rd being on the border of Tuerong and Hastings. This Bittern vineyard is reasonably flat whilst the Tuerong sites are on a gentle hillside, both are roughly the same latitude and sit on sandy/clay loam. All fruit was hand harvested in the second and third week of March.

All parcels were fully destemmed into open fermenters and chilled for approximately 48 hours. The must was given some more light cap work in the form of pumping over whilst natural fermentation kicked off. The cap was monitored daily to determine any pumping over.  This was to avoid over extraction yet still maintain good CO2 and moisture level. After 4 to 6 weeks maceration the must was drained, pressed and the filled to neutral oak for 12 months.

All barrels were racked and blended and a small addition of 40ppm SO2 was added, prior to bottling. This was the only Sulphur added during the entire process.



Typical bright crimson colour and a fragrant aroma of red berries and spice speak clearly of the Mornington Peninsula.

Punchy or lifted fruit characters on the palate that suggest raspberry and cherry lead through to a softening mid-palate with great texture.

A tight structured wine that is slowly unravelling.  The length once again provides evidence of the origin with lingering elements of darker red fruits.

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