Infusion Pinot Noir 2023

An elegant Pinot Noir that can be served lightly chilled, this wine comes from a single parcel and showcases the bright aromatics and freshness of Rocky Point by both fermenting and ageing in barrel.

Is it a light red or hearty rosé? Perhaps a “”chilled red”” according to winemaker Pujol. The grapes were de-stemmed and allowed to soak on the skins for 10-12 days before being drained off the skins and allows to ferment for 2-3 months. A bone-dry wine with almond and cherry flavours. Quite structured with a backbone of fine tannins.

Bob Campbell MW, The Real Review

The 2023 has aromas of raspberries, hedgerow fruits, roses and violets. A palate of sweet red fruits, such as cherries, raspberries and pomegranate give a generosity to the wine, with a finish giving hints of chocolate kirsch. Texturally, the Infusion is bright and delicious, with gravelly tannins and lively acidity.

Enticing aromas of raspberries and hedgerow fruits dominate, accompanied by elegant floral notes of roses and violets. A hint of chocolate kirsch adds depth and intrigue.

Cellaring: Enjoyable in its youth and developing more savoury complexity over 5 -7 years from vintage.

The grapes are hand-picked from one block that sits adjacent to Lake Dunstan on the Rocky Point Vineyard in Bendigo. This block is warm and early ripening, free draining, with predominantly schist soils on a steep northerly-facing slope.

Extensive canopy and crop management is carried out during the growing season to ensure the grapes attained full physiological ripeness with great concentration, aromatics, and flavour. Yields are kept low and do not exceed 38hl/ha or 5t/ha.

The fruit is handpicked early in the morning at low temperatures and destemmed into a small tank. The grapes then ‘infuse’ in the juice, gently extracting colour and flavour over 10-14 days. When the indigenous ‘wild’ ferment is about to start, the tank is pressed to neutral oak barrels for fermentation. After fermentation, the wine in matured on its yeast lees until bottling without going through malolactic fermentation to preserve freshness.

  • Harvest date: 2023-03-14
  • Aging: 10 months on gross lees, no batonage
  • Fermentation: Indigenous ‘wild’ yeast in neutral barrels.
  • Bottling date: 2023-11-02
  • Only 9 barrels were made.
  • The wine is bottled under screw-cap.
  • Bottle weight 450 g (unfilled).