Vaucluse Cellars
54-58 New South Head Rd
Vaucluse, Sydney, NSW
2030 AUSTRALIA

Call Us
1300 674 677
ph +61 2 9337 1765
fax +61 2 9337 6185

Email Us

Store Hours:
Monday - Thursday
9am to 7pm

Friday - Saturday
9am to 8pm

Sunday & Public Holidays
10am to 7pm

Closed: Good Friday, Christmas Day &      New Years Day

 

 

 

 
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Products

Online prices are stated as single units as part of a mixed/straight dozen purchase or more. A 'Short Case Surcharge' of 25% is applied to purchases less than 12 units, plus freight if applicable.

Pisa Moorings, Pinot Noir 2003
Aromatics of blackcurrant, black cherry, thyme and vipers bugloss. Warm, rich, lush, finely textured mouthfeel with strong cassis and black fruit flavour profile and a strong lingering finish. Aromas of blackcurrant, black cherry, thyme and wild flowers, the 2003 Pisa Moorings Pinot Noir has a warm, rich, finely textured mouthfeel with a strong cassis and black fruit flavour profile and lingering finish. 20% whole bunch on average for texture. 7-10 days cold soak 8-12ºC. Indigenous yeast is used to ferment the wines to dryness. The wines are hand-plunged three times a day and peak at 34ºC 7-10 days. Post maceration 7-10 days at 20-25ºC. The wines spend an average of 25 days on its skins to extract tannin, colour and aromatics. They are then gently drained and pressed to 225 litre French oak barriques of which 20% to 30% are new 3 year air-dried French oak. The wines are rested and matured for 10 months and then blended before undergoing minimal fining and filtration before being bottled.
750ML Format. Screwcap Closure.
Pisa Moorings, Pinot Noir 2003
Aromatics of blackcurrant, black cherry, thyme and vipers bugloss. Warm, rich, lush, finely textured mouthfeel with strong cassis and black fruit flavour profile and a strong lingering finish. Aromas of blackcurrant, black cherry, thyme and wild flowers, the 2003 Pisa Moorings Pinot Noir has a warm, rich, finely textured mouthfeel with a strong cassis and black fruit flavour profile and lingering finish. 20% whole bunch on average for texture. 7-10 days cold soak 8-12ºC. Indigenous yeast is used to ferment the wines to dryness. The wines are hand-plunged three times a day and peak at 34ºC 7-10 days. Post maceration 7-10 days at 20-25ºC. The wines spend an average of 25 days on its skins to extract tannin, colour and aromatics. They are then gently drained and pressed to 225 litre French oak barriques of which 20% to 30% are new 3 year air-dried French oak. The wines are rested and matured for 10 months and then blended before undergoing minimal fining and filtration before being bottled.
750ML Format. Screwcap Closure.
Pisa Moorings, Pinot Noir 2003
Aromatics of blackcurrant, black cherry, thyme and vipers bugloss. Warm, rich, lush, finely textured mouthfeel with strong cassis and black fruit flavour profile and a strong lingering finish. Aromas of blackcurrant, black cherry, thyme and wild flowers, the 2003 Pisa Moorings Pinot Noir has a warm, rich, finely textured mouthfeel with a strong cassis and black fruit flavour profile and lingering finish. 20% whole bunch on average for texture. 7-10 days cold soak 8-12ºC. Indigenous yeast is used to ferment the wines to dryness. The wines are hand-plunged three times a day and peak at 34ºC 7-10 days. Post maceration 7-10 days at 20-25ºC. The wines spend an average of 25 days on its skins to extract tannin, colour and aromatics. They are then gently drained and pressed to 225 litre French oak barriques of which 20% to 30% are new 3 year air-dried French oak. The wines are rested and matured for 10 months and then blended before undergoing minimal fining and filtration before being bottled.
750ML Format. Screwcap Closure.
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NSW Liquor Act 1982: It is an office to sell or supply or to obtain liquor on behalf of a person under the age of 18 years old.
We support the responsible service of alcohol Licence No 353309.Whilst stocks last E&OE.