2021 Shy Susan Pinot Noir, Alpine Valleys

Sourced from a 25-year-old vineyard in Tawonga, MV6 clone, 30% whole bunches, maturation in oak puncheons (45% new). A stunning, fully expressive pinot that should draw attention to the quality now to be found in the high, cool Alpine Valleys. Terrific dark red cherry hues. A purity of clean pinot aromas: cherry, cranberry, rosehip, red licorice and allspice with just a smidge of vanillin oak. Boasts texture, succulence and a degree of tannin edginess that smacks the lips and works the tastebuds.

95 points Jeni Port winecompanion.com.au

“Shy Susan (Tetratheca gunnii) is a critically endangered Australian wildflower. Her survival depends completely on a little native bee, who alone is capable of pollination. Their fate is forever entwined”.

After working with Tasmanian fruit for nearly two decades Glenn James with his wife, Jo Marsh began crafting wines under their newly created Shy Susan label in 2015. The couple lived in Porepunkah in the Alpine Valleys region and Glenn commuted to Tasmania weekly for his role as Chief Winemaker at Winemaking Tasmania. When Jo fell pregnant in late 2019 Glenn made the decision to leave his role and work fulltime with Jo in the Alpine Valleys. Having many years to experience the quality of fruit the Alpine Valleys had to offer they decided to continue the Shy Susan brand with local fruit. Select small parcels of fruit are crafted to reflect variety, vineyard and the stylistic approach forged from Glenn’s skill and experience.

Production Notes

The Bogong Estate vineyard in Tawonga South was planted exclusively to Pinot Noir in the mid 90s. At just under 400m elevation on the lower slopes of Mt Bogong, it is one of the coolest vineyards in the Alpine Valleys.

The MV6 clone was hand picked then processed into multiple batches for ferment. Half was destemmed and cold soaked for a few days prior to inoculation with a select yeast for fermentation. The other was fermented using indigenous yeast and 60% whole bunches. The ferments were plunged twice daily and allowed to peak at around 28 deg C. After 2 weeks on skins the ferments were pressed and filled to oak. The 60% whole bunch parcel was filled to a new puncheon and the whole berry batch was filled to an older puncheon. The wine was matured on lees without racking for 9 months prior to bottling. A smattering of a 100% whole bunch batch was used to add further complexity and layers.

Technical details

Vineyard:         Bogong Estate Vineyard, Tawonga South
Region:            Alpine Valleys
Alcohol:           14.0%