Prancing Horse Estate : Tasting Notes

CHARDONNAY
2004

PINOT NOIR
2004

CHARDONNAY
2005

PINOT NOIR
2005

CHARDONNAY
2006

PINOT NOIR
2006

CHARDONNAY
2007

PINOT NOIR
2007

PINOT GRIS
2008

	TASTING NOTES
	Prancing Horse Estate Pinot Gris 2008 Variety : Pinot Gris Viticulture : Biodynamically grown Vintage : 2008 Harvest Date : 25th April 2008 Vineyard Location : Macedon Ranges Geology/Soil Profile : Duplex type, decomposed dark granitic loam over yellow clays. Oenological Data : Yields – 2.0 tonne/acre Beaume : 11.5 Alcohol – 12.0% Production : 100 dozen RRP : $38 - $40 Winemakers’ Notes : The fruit was gently crushed, airbag pressed and cold settled. The juice was divided into two separate parcels for stainless steel and barrel fermentation with natural yeats as well as inoculated yeast strains to the individual batches. Post primary fermentation the wine was lightly sulphured and fined, filtered and bottled under screw cap. Tasting Notes : Hints of spiced pear and citrus, exotic fruit and mineral notes follow on the palate, which shows good breadth and texture as a result of some barrel fermentation. A beautiful core of focused acidity provides just the right balance with a long dry zesty and minerally finish, creating a complex and vibrant wine with superb mouth feel and length. Will improve with cellaring and should be decanted before serving at the correct temperature of 12°C. Return to top of page

	Prancing Horse Estate Chardonnay 2007 Variety : Chardonnay Viticulture : Biodynamically grown Vintage : 2007 Harvest Date : 22nd March 2007 Vineyard Location : Red Hill South, Mornington Peninsula Geology/Soil Profile : Deep red volcanic loams overlaying basalt. Oenological Data : Yields – 1.6 tonne/acre Beaume : 12.6 Alcohol – 13.0% pH – 3.31 T.A – 7.4 g/L Production : 250 dozen RRP : $50 Winemakers’ Notes : Hand harvested from low yielding vines, the fruit was picked at optimal ripeness. The must was whole bunch pressed (2 batches – airbag pressed and basket pressed which varies the degree of oxidation), oxidatively handled and transferred direct to barrel without cold settling. The juice was barrel fermented with its natural yeast in new and used French oak for a period of 12 months with a further 12 month bottle age to build complexity. The result is a wine of distinction which expresses the terroir of a classic cool region in Victoria – the Mornington Peninsula. Tasting Notes : Focused quartz like purity with lifted citrus aromas and grapefruit. The linear palate supports the aromas to present a wine of complexity characterised by its clarity, length, balance and finesse. There is a minerality that is more apparent than in the 2006 vintage, probably expressing and reflecting the true terroir through biodynamic practices adopted on this site. Minimal malolactic fermentation (5% compared to 10% in vintage 2006) preserves the lineal acidity of the wine whilst the barrel fermentation contributes to the textured palate and integrates the minerality and flinty characters of the wine with the fruit. The lingering acidity maintains the wines freshness and whilst the wine can be enjoyed now it will continue to improve with age. “A True Chardonnay” – Michael Toutant – Cooper, Burgundy France Return to top of page

	Prancing Horse Estate Pinot Noir 2007 Variety : Pinot Noir Viticulture : Biodynamically grown Vintage : 2007 Harvest Date : 16th March 2007 Vineyard Location : Red Hill South, Mornington Peninsula Geology/Soil Profile : Deep red volcanic loams overlaying basalt. Oenological Data : Yields – 1.4 tonne/acre Beaume : 12.4 Alcohol – 13.0% pH – 3.58 T.A – 6.8 g/L Production : 150 dozen RRP : $58 - $60 Winemakers’ Notes : Hand harvested from low yielding vines, the fruit was de-stemmed only with preservation of the whole berries which were macerated and fermented in open wooden vats with its natural indigenous yeasts for up to 20 days.. Two clones, MV6 (60%) and 115 (40%) were used in the production of the wine. The wine was aged in new and old French oak barriques for a period of 15 months, with a further 12 month bottle age to build complexity. The result is a wine which expresses the terroir of a classic cool region in Victoria – the Mornington Peninsula. Tasting Notes : Black cherry aromas are to the fore on the nose with a slight hint of spice and the highly desired forest floor character which will develop with further bottle age. Strong secondary rich elegant aromas present early in tasting. Strong body and length with more obvious but soft tannins reflecting the long maceration period. A wine reflecting the Red Hill region on the Mornington Peninsula and the increasing presence of the 115 clone in combination with the MV6 clone. (The 2004 vintage was 100% MV6 clone). Return to top of page

	Prancing Horse Estate Chardonnay 2006 Variety : Chardonnay Vintage : 2006 Harvest Date : 16th March 2006 Vineyard Location : Red Hill South, Mornington Peninsula Geology/Soil Profile : Deep red volcanic loams overlaying basalt. Oenological Data : Yields – 1.6 tonne/acre Alcohol – 13.5% pH – 3.18 T.A – 8.0 g/L Production : 219 dozen RRP : $50 - $52 Winemakers’ Notes : The fruit was hand harvested from low yielding vines. The fruit was picked at optimal ripeness. The must was whole bunch pressed (2 batches – airbag pressed and basket pressed), oxidatively handled and transferred direct to barrel without cold settling. The juice was barrel fermented with its natural yeast in new and used French oak for a period of 12 months with a further 12 month bottle age to build complexity. The result is a wine of distinction which expresses the terroir of a classic cool region in Victoria – the Mornington Peninsula. Tasting Notes : Quartz like purity with lifted citrus aromas and grapefruit. The palate supports the aromas to present a wine of complexity characterised by its clarity, length, balance and finesse. Partial malolactic fermentation (10% compared to 30% in vintage 2005) softens the textured palate and blends with the minerality and flinty characters of the wine. The lingering acidity maintains the wines freshness and whilst the wine can be enjoyed now it will continue to improve with age. The wine will make your mouth water. Return to top of page

	Prancing Horse Estate Pinot Noir 2006 Variety : Pinot Noir Vintage : 2006 Harvest Date : 18th March 2006 Vineyard Location : Red Hill South, Mornington Peninsula Geology/Soil Profile : Deep red volcanic loams overlaying basalt. Oenological Data : Yields – 1.4 tonne/acre Alcohol – 13.5% pH – 3.58 T.A – 7.7 g/L Production : 167 dozen RRP : $58 - $60 Winemakers’ Notes : Hand harvested from low yielding vines, the fruit was de-stemmed only with preservation of the whole berries which were macerated and fermented in open wooden vats with its natural indigenous yeasts for up to 20 days.. Two clones, MV6 (60%) and 115 (40%) were used in the production of the wine. The wine was aged in new and old French oak barriques for a period of 15 months, with a further 12 month bottle age to build complexity. The result is a wine which expresses the terroir of a classic cool region in Victoria – the Mornington Peninsula. Tasting Notes : Sweet, supple black cherry aromas are to the fore on the nose with a slight hint of spice and the highly desired forest floor character. Secondary rich elegant aromas present early in tasting. Strong body and length yet somewhat subtle with soft tannins and paradoxically angular due to the high natural acidity. A wine reflecting the Red Hill region on the Mornington Peninsula and the increasing presence of the 115 clone in combination with the MV6 clone. (The 2004 vintage was 100% MV6 clone). Return to top of page

	Prancing Horse Estate Chardonnay 2005 Variety : Chardonnay Vintage : 2005 Harvest Date : 29th March 2005 Vineyard Location : Red Hill South, Mornington Peninsula Geology/Soil Profile : Deep red volcanic loams overlaying basalt. Oenological Data : Yields – 2.6 tonne/acre Alcohol – 13.5% pH – 3.37 T.A – 7.0 g/L Production : 385 dozen RRP : $45 Winemakers’ Notes : The fruit was hand harvested from low yielding vines. The fruit was picked at optimal ripeness. The must was whole bunch pressed, oxidatively handled and transferred direct to barrel without cold settling. The juice was barrel fermented with its natural yeasts in new and used French oak for a period of 12 months with a further 12 months bottle age to build complexity. The result is a wine which expresses the terroir of a classic cool region in Victoria – the Mornington Peninsula. Tasting Notes : Lifted citrus aromas with grapefruit and white nectarines. Slightly nutty (cashew nuts) on the nose with a savoury complexity. The palate supports the aromas with the merest hint of buttery cream. Partial malolactic fermentation softens the palate and blends with the minerality and flinty characters of the wine. Return to top of page

	Prancing Horse Estate Pinot Noir 2005 Variety : Pinot Noir Vintage : 2005 Harvest Date : 2nd April 2005 Vineyard Location : Red Hill South, Mornington Peninsula Geology/Soil Profile : Deep red volcanic loams overlaying basalt. Oenological Data : Yields – 1.6 tonne/acre Alcohol – 13.5% pH – 3.41 T.A – 6.85 g/L Production : 190 dozen RRP : $45 - $48 Winemakers’ Notes : Hand harvested from low yielding vines, the fruit was de-stemmed only with preservation of the whole berries which were macerated and fermented in open wooden vats with their natural indigenous yeasts for up to 20 days.. The wine was aged in new and old French barriques for a period of 12 months, with a further 12 month bottle age to build complexity. The result is a wine which expresses the terroir of a classic cool region in Victoria – the Mornington Peninsula. Tasting Notes : Sweet, supple cherry aromas are to the fore on the nose with some hints of spice and a little toasty vanilla oak. There is just a hint of the highly desired forest floor character which will become more obvious with further bottle age. The palate is somewhat supple with soft tannins and paradoxically angular due to the naturally high acidity, entirely expected given the age of the wine. Whilst the wine can be enjoyed now, it will improve with some bottle age. Return to top of page

	Prancing Horse Estate Chardonnay 2004 Variety : Chardonnay Vintage : 2004 Harvest Date : 16th April 2004 Vineyard Location : Red Hill South, Mornington Peninsula Geology/Soil Profile : Deep red volcanic loams overlaying basalt. Oenological Data : Yields – 2.6 tonne/acre Alcohol – 13.5% Production : 350 dozen Winemakers’ Notes : The fruit was hand harvested from low yielding vines. The must was oxidatively handled and barrel fermented with its natural yeast in new and used French oak for a period of 12 months with a further 12 month bottle age to build complexity. The result is a wine of distinction which expresses the terroir of a classic cool region in Victoria. Tasting Notes : The wine has a pale lemon gold colour with the colour going right to the rim. The wine is showing plenty of toasty oak at the moment mixing with lemon and grapefruit and a little bit of melon. Underlying there is some mineral elements to make a complex mix. The wine almost explodes on the palate with the fruit flavours taking over from the oak. The mineral notes are still there. The acid is sharp and gives the wine a definition. The wine fills the mouth and whilst big and voluminous it is not heavy or cloying, thanks to the spine provided by the acid. Return to top of page

	Prancing Horse Estate Pinot Noir 2004 Variety : Pinot Noir Vintage : 2004 Harvest Date : 11th April 2004 Vineyard Location : Red Hill South, Mornington Peninsula Geology/Soil Profile : Deep red volcanic loams overlaying basalt. Oenological Data : Yields – 1.6 tonne/acre Alcohol – 13.5% pH – 3.42 T.A – 7.73 g/L Production : 230 dozen Winemakers’ Notes : Hand harvested from low yielding vines, the fruit was de-stemmed only with preservation of the whole berries which were macerated and fermented in open wooden vats with its natural indigenous yeasts for up to 20 days.. The wine was aged in new and old French oak barriques for a period of 12 months, with a further 12 month bottle age to build complexity. The result is a wine of distinction which expresses the terroir of a classic cool region in Victoria. Tasting Notes : Sweet, supple cherry aromas are to the fore on the nose with some hints of spice and a little toasty vanilla oak. There is just a hint of the highly desired forest floor character which will become more obvious with further bottle age. The palate is somewhat supple with soft tannins and paradoxically angular due to the naturally high acidity, entirely expected given the age of the wine. Whilst the wine can be enjoyed now, it will improve with some bottle age. Return to top of page