Whole bunches of Mariafeld clone Pinot Noir are carefully placed in a 5000lt cuve. A small amount of fermenting Pinot Meunier & Pinot Gris juice is introduced into the bottom of the tank. This allows the intact berries to be enveloped by CO2, allowing a true carbonic maceration. The sheer weight of the fruit above crushes the berries at the bottom allowing more sweet juice to join the ferment. This technique encourages the development of a beautiful silky mouth feel while maintaining vibrant fruity aromas.
Between Five Bells is, at its heart, a collective. We all have other jobs and need to make the time to concentrate on this idea.
We do love it though, and think our varied backgrounds make for some interesting views and help with the overall creative flow.
Ray is the proprietor, viticulturist and winemaker for the wonderful Lethbridge Wines, David works in the family wine-distribution firm, (as the sixth generation) and Josh is a highly regarded sommelier in Sydney.
As a team we all enjoyed the juicy, slurpable grinch & shiraz based wines of the Southern Rhone & Languedoc/Rousillon regions in France. What if we could make wines like this, that didn’t make us pose the question “What varieties make this wine?” but more simply “Do I like this wine?”
That’s what we set out to do…we hope you enjoy.