2024 Nomads Garden 'Evans Vineyard’ Pinot Meunier, King Valley
THE VINEYARD:
Grapes for our Pinot Meunier are sourced from the Evans Vineyard in Myrrhee, which sits in a picturesque tributary valley of the main King River system. The vineyard was originally planted in the 199Os by visionary winemaker Peter Read, who realised that the climate and soils of the region were ideal for growing what were then unknown varieties. Today the site is owned by Peter & Suzanne Evans and managed by Dan Ebert.
Conventional, best practice viticulture is practiced on this vineyard. We work very closely with our growers to ensure the fruit is delivere in prime condition. We also make sure we remunerate them well to ensure they are rewarded for delivering us top quality fruit which is the key to all the Nomads Garden Wines.
THE WINEMAKING:
Picked in the cool of the night with a new generation selective harvester at a Baume of around 13. Upon arrival into the winery the grapes are gently top loaded directly into the fermentors as to preserve as many whole berries as possible with the intention of creating a fine boned juicy wine. The lids are then dropped on the VC tank fermentors and sealed and a 72 hour cold soak was undertaken.
After approximately 72 hours ferments are then allowed to warm and wild fermentation generally commences soon after. The ferments were hand plunged gently once daily as we are not looking for lots of extraction from the skins. Ferments are generally on skins for between 2-3 weeks, then pressed, then transferred to neutral seasoned French oak for 9 months maturation on lees.
The key to this wine is Carbonic Maceration, we have around 25% of the fruit handpicked so we can run a couple of separate, fully carbonic ferments. The wine from these ferments displays super lifted aromatics along with a lighter palate and colour. Together with the whole berry ferment there contrasting styles work in beautiful harmony to create a delicate, fine and very pretty Pinot Meunier. It’s not often that you see this varietal as a still table wine, but we believe it has great potential in Victoria’s north east, especially as the climate continues to warm.
THE WINE:
We have been making Pinot Meunier as light dry red since 2O19 and the more we make this wine the more we fall in love with it. Originally planted to make sparkling wine at this vineyard, alternatively this variety makes a beautiful, delicate, fine boned red sharing many similarities to Pinot Noir with perhaps less earthy notes and more citrus and red fruit flavours.
Single Vineyard - Wild Ferment - Vegan Friendly
VINES PLANTED: 1995
ELEVATION: 4OOm ASL
SOIL TYPE: CLAY LOAM
ROW ORIENTATION: EAST WEST
YEAST: INDIGENOUS NATURAL WILD YEAST
VINEYARD: EVANS VINEYARD
36°43’15.1”S 146°19’10.0”E
REGION/GI: KING VALLEY
GROWER: DAN EBERT
THE VINEYARD:
Grapes for our Pinot Meunier are sourced from the Evans Vineyard in Myrrhee, which sits in a picturesque tributary valley of the main King River system. The vineyard was originally planted in the 199Os by visionary winemaker Peter Read, who realised that the climate and soils of the region were ideal for growing what were then unknown varieties. Today the site is owned by Peter & Suzanne Evans and managed by Dan Ebert.
Conventional, best practice viticulture is practiced on this vineyard. We work very closely with our growers to ensure the fruit is delivere in prime condition. We also make sure we remunerate them well to ensure they are rewarded for delivering us top quality fruit which is the key to all the Nomads Garden Wines.
THE WINEMAKING:
Picked in the cool of the night with a new generation selective harvester at a Baume of around 13. Upon arrival into the winery the grapes are gently top loaded directly into the fermentors as to preserve as many whole berries as possible with the intention of creating a fine boned juicy wine. The lids are then dropped on the VC tank fermentors and sealed and a 72 hour cold soak was undertaken.
After approximately 72 hours ferments are then allowed to warm and wild fermentation generally commences soon after. The ferments were hand plunged gently once daily as we are not looking for lots of extraction from the skins. Ferments are generally on skins for between 2-3 weeks, then pressed, then transferred to neutral seasoned French oak for 9 months maturation on lees.
The key to this wine is Carbonic Maceration, we have around 25% of the fruit handpicked so we can run a couple of separate, fully carbonic ferments. The wine from these ferments displays super lifted aromatics along with a lighter palate and colour. Together with the whole berry ferment there contrasting styles work in beautiful harmony to create a delicate, fine and very pretty Pinot Meunier. It’s not often that you see this varietal as a still table wine, but we believe it has great potential in Victoria’s north east, especially as the climate continues to warm.
THE WINE:
We have been making Pinot Meunier as light dry red since 2O19 and the more we make this wine the more we fall in love with it. Originally planted to make sparkling wine at this vineyard, alternatively this variety makes a beautiful, delicate, fine boned red sharing many similarities to Pinot Noir with perhaps less earthy notes and more citrus and red fruit flavours.
Single Vineyard - Wild Ferment - Vegan Friendly
VINES PLANTED: 1995
ELEVATION: 4OOm ASL
SOIL TYPE: CLAY LOAM
ROW ORIENTATION: EAST WEST
YEAST: INDIGENOUS NATURAL WILD YEAST
VINEYARD: EVANS VINEYARD
36°43’15.1”S 146°19’10.0”E
REGION/GI: KING VALLEY
GROWER: DAN EBERT
THE VINEYARD:
Grapes for our Pinot Meunier are sourced from the Evans Vineyard in Myrrhee, which sits in a picturesque tributary valley of the main King River system. The vineyard was originally planted in the 199Os by visionary winemaker Peter Read, who realised that the climate and soils of the region were ideal for growing what were then unknown varieties. Today the site is owned by Peter & Suzanne Evans and managed by Dan Ebert.
Conventional, best practice viticulture is practiced on this vineyard. We work very closely with our growers to ensure the fruit is delivere in prime condition. We also make sure we remunerate them well to ensure they are rewarded for delivering us top quality fruit which is the key to all the Nomads Garden Wines.
THE WINEMAKING:
Picked in the cool of the night with a new generation selective harvester at a Baume of around 13. Upon arrival into the winery the grapes are gently top loaded directly into the fermentors as to preserve as many whole berries as possible with the intention of creating a fine boned juicy wine. The lids are then dropped on the VC tank fermentors and sealed and a 72 hour cold soak was undertaken.
After approximately 72 hours ferments are then allowed to warm and wild fermentation generally commences soon after. The ferments were hand plunged gently once daily as we are not looking for lots of extraction from the skins. Ferments are generally on skins for between 2-3 weeks, then pressed, then transferred to neutral seasoned French oak for 9 months maturation on lees.
The key to this wine is Carbonic Maceration, we have around 25% of the fruit handpicked so we can run a couple of separate, fully carbonic ferments. The wine from these ferments displays super lifted aromatics along with a lighter palate and colour. Together with the whole berry ferment there contrasting styles work in beautiful harmony to create a delicate, fine and very pretty Pinot Meunier. It’s not often that you see this varietal as a still table wine, but we believe it has great potential in Victoria’s north east, especially as the climate continues to warm.
THE WINE:
We have been making Pinot Meunier as light dry red since 2O19 and the more we make this wine the more we fall in love with it. Originally planted to make sparkling wine at this vineyard, alternatively this variety makes a beautiful, delicate, fine boned red sharing many similarities to Pinot Noir with perhaps less earthy notes and more citrus and red fruit flavours.
Single Vineyard - Wild Ferment - Vegan Friendly
VINES PLANTED: 1995
ELEVATION: 4OOm ASL
SOIL TYPE: CLAY LOAM
ROW ORIENTATION: EAST WEST
YEAST: INDIGENOUS NATURAL WILD YEAST
VINEYARD: EVANS VINEYARD
36°43’15.1”S 146°19’10.0”E
REGION/GI: KING VALLEY
GROWER: DAN EBERT