As its name suggests, ‘Mountain Tops’ is made from grapes sourced at high altitude Piccadilly Valley vineyards in the Adelaide Hills. It is a blend of three different vineyards, all within close proximity, and four different Pinot Noir clones. The cool mountain top microclimate lent itself to slow development of sugars and aroma precursors. This wine is silky smooth, with notes of rose, cherry, and earth.
‘Mountain Tops’ was made with fruit from 18-year-old vines. It was fermented with a mix of whole cluster fruit and de-stemmed fruit, and some stalks were added back to augment phenolics and earthiness. The wine was aged in neutral oak for 9 months before being bottled with a small dosage of sulfur, but without fining or filtering.