2024 Nomads Garden 'Glenmore Springs Vineyard’ Pinot Noir, King Valley
Natural Wild Ferment – Gentle Low Extraction, Whole Berry Ferment – 14 Days on Skins – Cool Climate Vineyard Site – Bernard Clone 115 – Arched Cane Pruned
The Vineyard & Season
Grown at the stunning Glenmore Springs Vineyard in the cool upper reaches of the renowned King Valley at an elevation of 340m ASL, this site recorded no days over 35c in 2023 and 2024. Planted to well draining gritty clay loam soil on a north easterly facing aspect with rows plant in a north-south orientation. A reliable katabatic wind draws the cool air from nearby mountains down through the vineyard on its way to the valley floor below most summer evenings. Marco’s vineyard is simply immaculate, a true testament to his dedication to produce the highest quality fruit possible. The Pinot vines are Dijon Bernard Clone 115 and are all painstakingly arch canned pruned each year, leaf plucking is undertaken on the east side to expose fruit to the gentle morning sun. In short this is fruit from an amazing grower with a beautiful cool climate vineyard site planted to a high quality Pinot Noir clone. For us these are the key ingredients to making good wine, everything done in the winery is subsidiary to this.
2024 was another wild growing season with plenty of rain early before drying out beautifully through January, February and March. The early rain meant the vines were under no stress and got the fruit to ripeness very quickly post verasion. Monitoring ripeness and predicting optimal picking days was one of the biggest challenges of 2024 as everything seemed to ripen all at the same time. Once we deemed the flavour to be optimal the fruit was picked in the cool of the night at a baume of 13.2 with the fruit still looking incredibly fresh and vibrant.
The Wine & Vinification
Every effort was made to keep as many whole berries intact in the ferment as possible to ensure the nuances of the variety were present in the resultant wine. A gentle touch was maintained throughout ferment with only a once daily short pump over undertaken to wet the cap. The wild ferment took off after a brief cold soak and fermented steadily through to dryness. A total of 14 days on skins. Limited use of French oak as this is a wine made unashamedly in the ‘Vin de Soif’ style. It should be immensely drinkable in its youth with cellaring potential up to 5 years. This style of wine when made with high quality fruit are simply a delight, Enjoy!
Natural Wild Ferment – Gentle Low Extraction, Whole Berry Ferment – 14 Days on Skins – Cool Climate Vineyard Site – Bernard Clone 115 – Arched Cane Pruned
The Vineyard & Season
Grown at the stunning Glenmore Springs Vineyard in the cool upper reaches of the renowned King Valley at an elevation of 340m ASL, this site recorded no days over 35c in 2023 and 2024. Planted to well draining gritty clay loam soil on a north easterly facing aspect with rows plant in a north-south orientation. A reliable katabatic wind draws the cool air from nearby mountains down through the vineyard on its way to the valley floor below most summer evenings. Marco’s vineyard is simply immaculate, a true testament to his dedication to produce the highest quality fruit possible. The Pinot vines are Dijon Bernard Clone 115 and are all painstakingly arch canned pruned each year, leaf plucking is undertaken on the east side to expose fruit to the gentle morning sun. In short this is fruit from an amazing grower with a beautiful cool climate vineyard site planted to a high quality Pinot Noir clone. For us these are the key ingredients to making good wine, everything done in the winery is subsidiary to this.
2024 was another wild growing season with plenty of rain early before drying out beautifully through January, February and March. The early rain meant the vines were under no stress and got the fruit to ripeness very quickly post verasion. Monitoring ripeness and predicting optimal picking days was one of the biggest challenges of 2024 as everything seemed to ripen all at the same time. Once we deemed the flavour to be optimal the fruit was picked in the cool of the night at a baume of 13.2 with the fruit still looking incredibly fresh and vibrant.
The Wine & Vinification
Every effort was made to keep as many whole berries intact in the ferment as possible to ensure the nuances of the variety were present in the resultant wine. A gentle touch was maintained throughout ferment with only a once daily short pump over undertaken to wet the cap. The wild ferment took off after a brief cold soak and fermented steadily through to dryness. A total of 14 days on skins. Limited use of French oak as this is a wine made unashamedly in the ‘Vin de Soif’ style. It should be immensely drinkable in its youth with cellaring potential up to 5 years. This style of wine when made with high quality fruit are simply a delight, Enjoy!
Natural Wild Ferment – Gentle Low Extraction, Whole Berry Ferment – 14 Days on Skins – Cool Climate Vineyard Site – Bernard Clone 115 – Arched Cane Pruned
The Vineyard & Season
Grown at the stunning Glenmore Springs Vineyard in the cool upper reaches of the renowned King Valley at an elevation of 340m ASL, this site recorded no days over 35c in 2023 and 2024. Planted to well draining gritty clay loam soil on a north easterly facing aspect with rows plant in a north-south orientation. A reliable katabatic wind draws the cool air from nearby mountains down through the vineyard on its way to the valley floor below most summer evenings. Marco’s vineyard is simply immaculate, a true testament to his dedication to produce the highest quality fruit possible. The Pinot vines are Dijon Bernard Clone 115 and are all painstakingly arch canned pruned each year, leaf plucking is undertaken on the east side to expose fruit to the gentle morning sun. In short this is fruit from an amazing grower with a beautiful cool climate vineyard site planted to a high quality Pinot Noir clone. For us these are the key ingredients to making good wine, everything done in the winery is subsidiary to this.
2024 was another wild growing season with plenty of rain early before drying out beautifully through January, February and March. The early rain meant the vines were under no stress and got the fruit to ripeness very quickly post verasion. Monitoring ripeness and predicting optimal picking days was one of the biggest challenges of 2024 as everything seemed to ripen all at the same time. Once we deemed the flavour to be optimal the fruit was picked in the cool of the night at a baume of 13.2 with the fruit still looking incredibly fresh and vibrant.
The Wine & Vinification
Every effort was made to keep as many whole berries intact in the ferment as possible to ensure the nuances of the variety were present in the resultant wine. A gentle touch was maintained throughout ferment with only a once daily short pump over undertaken to wet the cap. The wild ferment took off after a brief cold soak and fermented steadily through to dryness. A total of 14 days on skins. Limited use of French oak as this is a wine made unashamedly in the ‘Vin de Soif’ style. It should be immensely drinkable in its youth with cellaring potential up to 5 years. This style of wine when made with high quality fruit are simply a delight, Enjoy!
VINIFICATION
2O23 was a vintage that required much tireless work in the vineyards as a result of a very wet humid start to the growing season. However those who managed to get there vines through to Christmas disease free were rewarded with fruit displaying an amazing vibrancy and natural acidity thanks to the super weather conditions.
Machine picked in the cool of the night and immediately pressed to stainless steel the press cut was made at about 65OL/T with pressings combined with the free run. We find this gives the wines more complexity and texture.
A healthy natural wild yeast fermentation commenced after a few days. The ferment was kept ultra cool at 13c throughout fermentation and racked clean off lees once fermentation was complete. The only additions made to this wine were bentonite, nutrients and PMS.
VINEYARD: MT BELLEVUE
REGION/GI: KING VALLEY / Whitlands
GROWER: CHRIS LINDSAY
PICKED: 31/O3/2O23
BOTTLED: MID OCT 2O23
BAUME: 11.5 at picking
RESIDUAL SUGAR: O.Og
ALC/VOL : 12.4%
ACID: 8.4g/L pH: 3.3
