2016 Eldridge Estate PTG

The skill required to produce a wine that captures youth but at the same time is structural and complete is no mean feat, David Lloyd goes to great lengths in the winemaking process to ensure the final wine is just that.

Pinot Noir and Gamay are separated and whole bunches put into tank with a fermentation lock and dry ice for approximately two weeks prior to the fruit being de-stemmed and fermented using wild yeasts. Post fermentation the wine goes to oak, of which 30% is new and is bottled with a very minor sulphur addition and no fining or filtration.

It’s not often that you can use fun and classy to describe a wine, but it seems appropriate in this case. A beautifully light red hue in the glass as expected. The nose gives a crunchy herbaceous edge to vibrant red berry fruits, the palate has textural and juicy acidity with drying tannin and fruit somewhere in the dark cherry to ripe plum spectrum.

Good length to finish with a touch of stem and a zing of acidity that keeps with the style.