Jean Paul 2021 Pinot Noir
Single vineyard Pinot from my vineyard in Ballarat. Low cropping, cool climate, sustainably managed. The grapes were hand-picked at the end of April, fermented with 20% whole bunch and using indigenous yeast.
I love the result, savoury tannins, sour cherries and a hint of violets on the nose.
Indigenous yeast, minimal sulphur, soft extraction methods and whole bunches for texture where possible.
I worked my first vintage in 2007 in Burgundy, France. I started picking grapes, but somehow I ended up in the winery within a week. I loved it and decided to pursue my passion and study winemaking in France. After my studies, I was lucky to work for some outstanding winemakers in Germany, Spain, Chile, South Africa and Australia, learning new techniques and discovering new varieties in each place.
My love for French wines has led me to make my own. First, making a few barrels of wine after work, and since the arrival of my second son (and cellarhand-to-be), I work for myself (and look after my two sons). I am lucky to be able to lease a 30-year-old Pinot Noir vineyard in the cool climate of Ballarat, which produces some beautiful wines. I further source fruit from other vineyards in Ballarat, Mount Alexander and Heathcote.
I aim to make wines true to their variety and origin. A wine that tastes like quality grapes is not overpowered by oak, dulled by commercial wine yeast and stripped by filtering. I work as naturally as possible, using indigenous yeast, minimal sulphur, soft extraction methods and, when possible, whole bunches for texture and savoury notes. I want to make honest wines that put a smile on your face when you take a sip.
|Region - Detailed||Ballarat|
|Wine Tags||Exciting, Grower Producer, Low Sulphur, Minimal Intervention, Sustainable Practices, Womanmade|
|Body||Medium to full|