2022 Santolin Gladysdale Pinot Noir
"Good depth of red-purple colour, the bouquet complex and bursting with charry oak, smoky whole-bunch and background cherry aromas. A whiff of the cold fireplace. Some dark chocolate. Some good oak has been used here. The wine is medium-full bodied and has good extract and fleshy richness. The tannins are ample but supple. Good drive and length through to the long aftertaste. A very smart pinot with a promising future. 95 POINTS"
Huon Hooke | The Real Review | 24 Dec 2024
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A one tonne parcel went into a small open pot for 100% whole bunch carbonic maceration fermentation, while the remaining parcel was fully destemmed into open pots for a 100% whole berry fermentation with indigenous yeast. The wild yeast reflects and integrates the true characters of the variety, region and in particular, the unique flavours of the vineyard.
The open pots were very gently and slowly plunged twice daily. Upon completion of fermentation the wine was pressed to a selection of new and seasoned French oak barrels. The wine underwent natural malo-lactic fermentation and remained on full solids for 10 months. It was not fined or filtered prior to bottling, to retain as much of the natural characters and flavours as possible.
Additional Notes: Suitable for vegans
ABV%: 13.3%
Varieties: 100% Pinot Noir
Vineyard: Willowlake Vineyard
Cellar info: 10+ years
Fermentation: Open fermenters
pH number: 3.3
TA number: 6.00g/l
Oak: 10 months in 100% French oak - 30% new
Production Total: 275 dozen
Service temperature: 14 - 16°C
Service temperature: 14 - 16°C
Other vintages:
2016 Santolin 'Gladysdale' Pinot Noir
2017 Santolin 'Gladysdale' Pinot Noir
2018 Santolin 'Gladysdale' Pinot Noir
2019 Santolin 'Gladysdale' - Pinot Noir
2020 Santolin Gladysdale Pinot Noir
2021 Santolin Gladysdale Pinot Noir
Philip Rich"From the Willowlake vineyard in Gladysdale. This has an attractive bouquet, with strawberry compote, redcurrant and rose petal aromas. The palate is medium-bodied, silkily textured and very nicely balanced. Delicious now and over the short to medium term. 22 SEP 2025"
Wine Companion95 points
