The Last Chance is a beautifully sited two-hectare terrace perched in bright clear air above the Earnscleugh Valley, carefully planted with well-tended Burgundian clone Pinot Noir. It nestles amongst a small cluster of the world’s most southerly vineyards and takes its name from the watercourse that runs through its heart, hand dug by gold miners in the 1860s. The Last Chance soils are raw schist gravels that are low in fertility and require careful nurturing.
Hand harvested and sorted in the vineyard. Clonal selection predominantly 93% clone 115 and 7% clone 5. 85% whole-bunch indigenous fermentation in a 3.5 tonne French oak cuve. The total fermentation was over 27 days consisting of a 10 day cold soak, 10 days at 20-33 degrees celsius and a warm 7 days of post fermentation at 22-30 degrees celsius. Settled for 4 days before being transferred to medium and light toast French barriques for 12 months maturation (14% new oak).
