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SentioSentio Beechworth Pinot Noir
About this product
Chris Catlow of Sentio Wines has great skill in making great wine, having spent five vintages with Benjamin Leroux in Burgundy and seven on the Mornington Peninsula. Chris allows the fruit to express itself without overbearing winemaking. The whole process is gentle to create a supple, perfumed wine with great texture. The ferment comprises 25% whole bunch with destemmed whole berry on top. Pump overs and pigeage and gentle pressing into older oak for 12 months. Occasionally if the wine dictates a small portion of new oak is used.
Chris Catlow of Sentio Wines has great skill in making great wine, having spent five vintages with Benjamin Leroux in Burgundy and seven on the Mornington Peninsula. Chris allows the fruit to express itself without overbearing winemaking. The whole process is gentle to create a supple, perfumed wine with great texture. The ferment comprises 25% whole bunch with destemmed whole berry on top. Pump overs and pigeage and gentle pressing into older oak for 12 months. Occasionally if the wine dictates a small portion of new oak is used.
Medium bodied red wines have a lightly textured mouthfeel with moderate flavour impact. Often medium in colour.
- TypePinot Noir
- Size750ML
- RegionBeechworth
- Current Vintage2017* - Vintage is not guaranteed and may vary store to store or when delivered.
- Standard Drinks8
- Alcohol Volume13.5%
- CountryAustralia
- StateVictoria
- Brand NameSentio
- Wine MakerChris Catlow
- ClosureScrew Cap
- Wine BodyMedium Bodied
- More about Campbell Mattinson
Campbell Mattinson
Award winning Australian wine reviewer for Wine Companion and winefront.com.au
Vintage 2017
93 points Halliday Wine Companion
It has meat on its bones and yet it remains varietal. It’s not bright or particularly red berried but it’s svelte, neat, meticulously well-structured, and convincing. Winemaker Chris Catlow has done an excellent job here. It’s a foresty wine, spicy, tannic, sure-footed. It’s balance and texture mean that it is drinking well already but it’s going to mature well
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