Octtava Piano 2021 Pinot Noir Mornington Peninsula bottle image
Octtava Piano 2021 Pinot Noir Mornington Peninsula bottle image side
Octtava Piano 2021 Pinot Noir Mornington Peninsula bottle image
Octtava Piano 2021 Pinot Noir Mornington Peninsula bottle image side

Octtava Piano 2021 Pinot Noir Mornington Peninsula

$49.00

Dark cherry, blood plum and red currants with a hint of violets and earthy spice. The palate is vibrant and soft with silky tannins swirling around dark berries and dried herbs that slide gracefully towards a nuanced and beguiling finish.

Perfect with mushroom soup with truffle shavings, barbecue duck and ramen noodles, Basque lamb stew

91 pts Halliday Jane Faulkner

“There’s a vitality and refreshment quality to this thanks to its savoury tones with chinotto, Angostura bitters and warming spices. Yes, cherries and pips, too, with some herbal accents and plenty of upfront acidity. Tannins are light and textural, the palate the same with a smidge of poached rhubarb on the finish.”

Dark cherry, blood plum and red currants with a hint of violets and earthy spice. The palate is vibrant and soft with silky tannins swirling around dark berries and dried herbs that slide gracefully towards a nuanced and beguiling finish.

Perfect with mushroom soup with truffle shavings, barbecue duck and ramen noodles, Basque lamb stew

91 pts Halliday Jane Faulkner

“There’s a vitality and refreshment quality to this thanks to its savoury tones with chinotto, Angostura bitters and warming spices. Yes, cherries and pips, too, with some herbal accents and plenty of upfront acidity. Tannins are light and textural, the palate the same with a smidge of poached rhubarb on the finish.”

VITICULTURE

The grapes come from the Merricks Vineyard in the Red Hill region of the Mornington Peninsula which is higher in elevation and cooler than other parts of the Peninsula. This means that the grapes retain their natural acidity and have beautiful aromas of wild strawberries, raspberries and cranberries. The grapes were handpicked and separated into two different batches to create more complexity and nuance in the final blend.

WINEMAKING

One parcel was destemmed and fermented in small batch open vats. The balance was whole bunch fermented for added texture and flavour. After post fermentation maceration and pressing, the parcels were combined and matured in a mix of new and old French barriques for nine months prior to bottling with no fining or filtration.

HALLIDAY 91 points

There’s a vitality and refreshment quality to this thanks to its savoury tones with chinotto, Angostura bitters and warming spices. Yes, cherries and pips, too, with some herbal accents and plenty of upfront acidity. Tannins are light and textural, the palate the same with a smidge of poached rhubarb on the finish. Jane Faulkner

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