Elephant in the Room Palatial South Australia Pinot Noir 2024 (Australia)

Elephant in the Room Palatial South Australia Pinot Noir 2024 (Australia)This wine displays a delicate crimson hue, offering inviting aromas of plum and cherry, layered with a touch of savoury complexity and well integrated oak. The palate is vibrant, showcasing a core of smooth red berry flavours, elevated by intriguing hints of spice. Bright acidity and refined tannins give structure to its extended finish. The Elephant in the Room wines are proudly large in scale and expansive in flavour. Ignoring fashion and braving

This wine displays a delicate crimson hue, offering inviting aromas of plum and cherry, layered with a touch of savoury complexity and well-integrated oak. The palate is vibrant, showcasing a core of smooth red berry flavours, elevated by intriguing hints of spice. Bright acidity and refined tannins give structure to its extended finish.

The Elephant in the Room wines are proudly large in scale and expansive in flavour. Ignoring fashion and braving the scorn “wine thought police” Elephant in the Room was created to give consumers exactly what they want – full bodied and mouth-filling wines that deliver maximum pleasure. Each wine is sourced from slow-ripening cool climate vineyards in the Limestone Coast of South Australia and partially matured in French Oak before final blending and bottling by Corey Ryan.

Sourced mainly from low yielding vineyards near Mount Gambier in the east of the limestone coast wine region. The higher altitude aspect and cool evening temperatures combine to ensure the retention of natural acidity in the elegant fruit harvested whilst the long, slow ripening ensures excellent flavour development.

A cooler than average growing season, frost, the lack of rain and poor weather during flowering including strong winds throughout November and December resulted in lower yields however, the dry and consistent weather during picking resulted in a vintage of high-quality fruit.

Partially hand before de-stemming and fermentation in a combination of two tonne open fermenters with ten percent whole bunch and twice daily hand plunging and larger closed fermenters with pump overs. All components blended post fermentation before three quarters were matured in stainless steel and one quarter was matured in French oak for four months before bottling with minimal fining, filtration and sulphur addition.

Food Pairing: Perfectly paired with Porchetta on a bed of baby lentils.