Singlefile Run Free Pinot Noir 2024

Singlefile Run Free Pinot Tasting Notes 🍷

• Colour: A soft, rosy hue, reminiscent of early-season cherries, inviting and vibrant.
• Aromatics: Lifted aromas of sour cherries, delicate spices, and savoury undertones. Over time, subtle floral notes evolve, adding complexity.
• Palate: Light in body but rich in flavour, the wine presents bright cherry notes with a subtle texture, supported by well-integrated fine tannins.
• Finish: The wine finishes long and elegant, perfectly capturing the essence of Pinot Noir from the Great Southern.

Food Pairing Suggestions

• Roasted Duck or Chicken: The wine’s acidity and delicate tannins pair beautifully with the richness of roasted duck or chicken, cutting through the fat and enhancing the flavours.
• Mushroom Risotto: For a vegetarian option, the wine complements the earthiness of a mushroom risotto.
• Grilled Vegetables: A great match for grilled vegetables, where the wine’s subtle texture and cherry flavours can shine.
• Charcuterie Platter: The vibrant fruit flavours and subtle tannins elevate the experience when paired with a charcuterie platter, enhancing the diverse flavours of meats and cheeses.

Best Serving Temp

Serve at 14-16°C to bring out the wine’s delicate aromas and vibrant flavours.

Winemaking

• Harvesting: Grapes from the Mount Barker and Denmark sub-regions were picked at optimal ripeness for maximum flavour expression.
• Fermentation: The fruit was destemmed and cold-soaked for two days before undergoing wild yeast fermentation for added complexity. The remainder of the juice fermented with an indigenous yeast strain.
• Fermentation Management: Pump-overs during fermentation ensured optimal extraction, while temperature management kept the process smooth.
• Malolactic Fermentation: The wine underwent malolactic fermentation in barrels, allowing for seamless oak integration and softening the wine’s texture.
• Bottling: The wine was bottled in November 2023, after careful maturation in oak barrels.

FAQ Wine Terms 🤔

• Cold Soak: The process of soaking the grapes in cold temperatures before fermentation to extract colour and flavour compounds gently.
• Wild Yeast Fermentation: Fermentation using naturally occurring yeast, which adds complexity and unique characteristics to the wine.
• Malolactic Fermentation: A secondary fermentation that softens the acidity of the wine, contributing to a rounder mouthfeel and more integrated flavour.
• Pump-Over: A technique during fermentation where juice is pumped over the skins to enhance extraction of flavours, colour, and tannins.

Technical Data

• Grape Variety: Pinot Noir
• Region: Great Southern, Western Australia
• Alcohol: 13% by Vol | 7.8 Standard Drinks
• pH: 3.45
• Titratable Acidity: 6.1 g/L
• Cellaring: Can be enjoyed now, or cellared for 3-5 years for further development.

Vintage Conditions

The 2024 vintage in Denmark (Great Southern, WA) ran early and compressed, kicked along by warmer-than-usual spring temperatures (late September/October) that pushed budburst and flowering forward by roughly four weeks. 

Through February–March, warm, dry daytime conditions helped grapes ripen quickly with low disease pressure, and across the Great Southern most varieties were harvested by the end of March. 

For Pinot Noir in Denmark specifically, producers reported a consistently dry growing season with harvest about two weeks earlier than usual, and Pinot Noir was a stand-out thanks to strong flavour development and the lack of disease pressure.

What that tends to mean in the glass: clean, bright fruit with good natural acidity (Denmark’s slow-ripening, maritime influence helps here), and early 2024 Denmark Pinots are showing a savoury edge (undergrowth/mushroom), red cherry tones, and tidy balance.