Norton Summit is about 20 minutes by car from the Adelaide CBD and about 5 Km north of Mt Lofty. At 500 metres above sea level it has a high rainfall of around 1300mm per annum. These two factors – height and rainfall –attracted wine grape growers over a century ago, with planting first occurring in Norton Summit in the late 1800’s.

After a long break partly due to the outbreak of phylloxerain the early 1900’s, the Adelaide Hills was only re-established as a premium cool climate wine region in the early 1970’s when Brian Croser established his now ubiquitous Petaluma plantings. Since that time pinot noir, chardonnay and more recently sauvignon blanc have become well recognised nationally and internationally as premium varieties for the region.

NSV pinot noir is now in its fifth vintage, with the vineyards having been planted in 1998. The vineyards comprise four small components with 1600 vines in one larger parcel along with three others each of 500 vines. Each vineyard has its own microclimate, orientation and soil type and hence each has its own unique terroir.

Four varietal clones are planted in the vineyards to add complexity as from year to year they have differing ripening times, varying yields and a range of tannins and fruit structure. The soil profile is predominantly a shale and clay mix which means the moisture is retained but at the same time there is good drainage, with both factors being essential for good viticulture.

There is no need for irrigation thanks to the high rainfall and water retention which ensures greater concentration of the grape berries as well as minimal impact on the water table. Grapes are picked at around 13.5 baume, lightly crushed and fermented with Burgundian yeast for a week or so and hand plunged three times daily. After 7 days no more contact with skins seems to be needed so the free run wine is pumped off and the must then pressed.

All vintages up to and including 2003 have only been aged in six or seven year old oak barrels as it is thought that the fruit off these youngish vines would not cope with too much new oak. As the vines are now older the 2004 and 2005 vintages have around 30% new oak. Low impact vinification practices are followed such as minimal racking, minimal sulphur and no filtration - these are the hallmarks of traditional Burgundy winemaking techniques.

As I am aiming for an austere but elegant pinot with some weight to suit red wine drinkers, the wine has been left on oak for a little longer than most. I hope you enjoy it.

Dr Kenn Fisher