The fruit for Shoofly Pinot Noir was hand-picked from vineyards in the cool climate regions of Yarra and King Valleys in Victoria. Most of the fruit was destemmed with about half being included as whole bunches. The grapes then underwent a 24-hour cold soak prior to fermentation. Regular pump overs were performed 3-4 times daily to ensure supple tannins and the ferment temperature, 75°F, allowed for the preservation of fruit flavors. The wine was matured on the primary lees for nine months prior to bottling.
When it comes to Pinot, Shoofly is convinced that some of the best are found with their neighbors in Victoria’s Yarra and King Valleys. There, the cooler climate provides the perfect conditions for this sometimes fickle variety. The 2016 Pinot Noir has aromas and flavors that mirror one another with light cherry, spicy floral notes and a touch of mint underlined by an earthy complexity. A silky texture envelops the palate while the balanced flavors welcomingly linger on the finish.
88 pts Australian Wine Companion