Beresford Emblem Pinot Noir

Beresford Emblem Pinot Noir 2024

Adelaide Hills Our Pinot Noir is sourced from high-altitude Adelaide Hills vineyards in Kuitpo and Aldgate, benefits from cool breezes and misty mornings that promote slow ripening and flavour development. Burst with fresh red fruits and delicate oak spice, it is a quintessential expression of cool-climate Pinot Noir.

Colour: Medium ruby

Bouquet: A fragrant nose with lifted aromas of wild strawberries, red cherries, and raspberry compote. Subtle floral notes of rose petals and dried lavender, with hints of forest floor, crushed herbs, and a touch of spice from seasoned French oak.

Palate: Elegant and finely structured, the palate delivers bright red fruit flavours of cranberry, pomegranate, and sour cherry, supported by a lively natural acidity. A long, graceful finish lingers with notes of dried herbs and mineral freshness, showcasing the cool-climate purity of this Adelaide Hills Pinot Noir.

Vintage Conditions: The 2024 growing season in the Adelaide Hills began with cool and wet conditions, leading to above-average rainfall until the end of January. This was followed by a very warm and dry February, which accelerated ripening. The combination of these factors resulted in minute crops of Pinot Noir, harvested earlier than usual with very good acidity and expressive flavours.  Despite these challenges, the quality of the wines has been consistently high, showcasing the resilience of Adelaide Hills vineyards. Yields were generally slightly lower than average but were offset by the exceptional quality of both white and red varietals, indicating a promising vintage.

Winemaking

Sourced from select vineyard sites in Kuitpo and Aldgate, this Pinot Noir showcases the unique terroirs of the Adelaide Hills. The fruit was carefully handpicked from three premium sites: Verdure Estate, Yacca Paddock and Highwood Vineyard Aldgate. These vineyards, ranging in elevation from 350m to 430m, benefit from cool afternoon breezes and misty mornings, ensuring a long, even ripening period that enhances aromatic complexity.

A delicate approach in the winery allowed the purity of fruit to shine. 8% whole bunch, with fermentation temperatures maintained between 20–26°C. Six days of maceration gave gently extracting colour and tannin while preserving vibrancy. Maturation took place in seasoned French oak (4 to 7 years old) in large format barrels (500L, 600L, and 860L) for six months.