About This Wine
This is the first Pinot Noir made by L.A.S. Vino.
After a recent vintage in Burgundy, the team returned inspired to see what could be made from fruit grown on the family estate.
The Pinot Noir vineyard is situated three kilometres from the Indian Ocean on granite gravelly loam soils.
The vines are planted on a gentle south-facing slope that rolls down to the Willyabrup Brook.
The 40ish year old vines are among the oldest and among the only remaining Pinot Noir vines in Margaret River.
The vineyard is a high-density planting consisting of two separate clones, leading to vines that yield less with more concentrated and flavoursome fruit.
The fruit was hand picked, chilled overnight and hand sorted before being separated into three batches: 30% whole bunch ferment, 100% whole berry ferment and a crushed berry ferment.
The fermenters were cold soaked for five days before fermentation. Each batch added complexity to the final blend: whole bunch for structure, whole berry for aromatics, and crushed berry for weight.
After 20 days fermenting on skins, the wine was gently pressed to barrel. It matured in barrel for 11 months before blending and bottling.
Producer Notes
A light refreshing aromatic red Pinot Noir. L.A.S. Vino has been serving this at 10 degrees and describes it as a crowd pleaser.
Perfectly matched with duck, Vietnamese, or mid week pasta. Will age for 5-10 years.
Specifications
- Vintage: 2025
- Grape Variety: Pinot Noir
- Region: Margaret River / Western Australia / Australia
- Vineyard / Geo info: Family estate vineyard three kilometres from the Indian Ocean; granite gravelly loam soils; gentle south-facing slope to Willyabrup Brook; 40ish year old vines; high-density planting with two clones
- Fermentation: 30% whole bunch ferment, 100% whole berry ferment and crushed berry ferment; five-day cold soak; 20 days on skins
- Maturation: 11 months in barrel
- Drinking Window: 2025-2035
