Tasting Notes
The Shiny Pinot Noir, the top cuvee from Shiny wines comes from just their Home Vineyard that was planted on their property in 1998 + the Glengarry vineyard in the same region, the one his father planted over 40 years ago.
James highlight’s he picks the absolute best fruit from these two sites to go into this bottling. Wine making is in fact the same as the Little Shiny, so the qualitative difference is simply down to him taking the best plots within each vineyard he sources from.
Hand picked, then a pre-ferment maceration for approx 5 days. 20% whole-bunch fermentation. Fermented in 1.5 to 2 ton stainless steel open ferment tanks. Part wild yeast. Pigeage over the fermentation period. Puts in the basket press with approximately 1 to 0.5 Baume left to ferment.
100% basket press over 24 hours. Build up pressure for 10 minutes then turn off. James was excited to tell me that he loves the pressings as much as free run, helps to offset the high acid the soil produces. Elevage in barrel on full solids, no racking for the full aging period of 11 months. No new oak used. - Distributor Note
| Product Type | Wine Red Pinot |
| Volume | 750ml |
| Country | Australia |
| Region | Tasmania |
| Sub Region | Tamar Valley |
| Winemaking Practices | Conventional |
| Vineyard Practices | Conventional |