Bicknell FC ‘Applecross’
Pinot Noir 2017
Yarra Valley, Victoria

$50.00

Fruit
Earth
Body
Tannin
Acid
Alcohol

Style: Red: Pure, lifted, floral and silken

Producer: Bicknell FC

Region: Yarra Valley, Victoria

Grape: Pinot Noir

Vintage: 2017

Soil: Red volcanic soil

Farming: Sustainable

Oak: Old oak

Alcohol: 13.5%

Glassware: Burgundy Stem

Decant: Not required

Serving Temperature: 16 – 18°C

The Wine: Harvest of the 2017 took place 31 days later than 2016, on April 4th, as we patiently
waited for the malic acid to slowly degrade in the significantly cooler conditions. The crop load and harvest analysis were almost identical to 2016 at with 3.8 t/Ha coming off at 13.2° baume, 3.44 pH and 6.3 g/L of acid. Fermentation commenced naturally after 4 days and progressed steadily through the next 14 days with just the odd pump over and some hand pigeage towards the end to liberate the last of the sugar. We then left the wine on skins for a further 4 days of maceration before pressing and transferring to barrels. We resisted adding any new oak, so had just under 13% second use oak, the rest all older than 5 years of age. The wine completed malolactic fermentation in May, and was sulphured on its lees, where it remained for a further 9 months until blending in January. Other than SO2, no additions were made to the wine.

A very pretty style of Pinot Noir. Purity of fruit and a haunting complexity of earth and spice. The palate is very fine, super elegant and deliciously delicate.

Sebastian Crowther MS

Producer Profile

Bicknell FC 'Applecross'

David Bicknell needs little introduction in Australian wine circles having worked for many years at de Bortoli and now at Oakridge where he was recently names Gourmet Traveller WINE Magazine, Winemaker of the Year. Bicknell FC is a family winemaking project of Dave Bicknell and Nicky Harris. The project started as random wines from interesting sites, but as they have moved through the years, getting their eye in so to speak, they have settled into the good fortune of leasing one of those interesting sites: Val Stewart’s close planted vineyard. The current releases are the 2016 wines; these are all from Val Stewart’s vineyard at the top of the hill in Gladysdale. There is 1.0 Ha of chardonnay and 1.5 Ha of pinot noir. It was planted in 1988 with 3,660 plants/Ha, and sits between 332-363m ASL, in red volcanic soil.

Description

Review

Style: Red: Pure, lifted, floral and silken

Producer: Bicknell FC

Region: Yarra Valley, Victoria

Grape: Pinot Noir

Vintage: 2017

Soil: Red volcanic soil

Farming: Sustainable

Oak: Old oak

Alcohol: 13.5%

Glassware: Burgundy Stem

Decant: Not required

Serving Temperature: 16 – 18°C

The Wine: Harvest of the 2017 took place 31 days later than 2016, on April 4th, as we patiently
waited for the malic acid to slowly degrade in the significantly cooler conditions. The crop load and harvest analysis were almost identical to 2016 at with 3.8 t/Ha coming off at 13.2° baume, 3.44 pH and 6.3 g/L of acid. Fermentation commenced naturally after 4 days and progressed steadily through the next 14 days with just the odd pump over and some hand pigeage towards the end to liberate the last of the sugar. We then left the wine on skins for a further 4 days of maceration before pressing and transferring to barrels. We resisted adding any new oak, so had just under 13% second use oak, the rest all older than 5 years of age. The wine completed malolactic fermentation in May, and was sulphured on its lees, where it remained for a further 9 months until blending in January. Other than SO2, no additions were made to the wine.

A very pretty style of Pinot Noir. Purity of fruit and a haunting complexity of earth and spice. The palate is very fine, super elegant and deliciously delicate.

Sebastian Crowther MS