The grapes to produce the Pinot Noir “Three Lions” Great Southern Plantagenet were harvested both by hand and machine, and destemmed before a five day cold soak prior to fermentation. Fermentation took place at 25°C and was aided by regular pump overs and punch downs to maximise the extraction of aromatics and colour. The wine then underwent malolactic fermentation with some oak contact, which softened the acidity and tannins. This wine was aged for seven months prior to bottling.
Plantagenet’s total 126 hectares of vineyard have been carved out of the region’s distinctive Marri soils, named after the massive native Marri, or Red Gum, trees that grow here. The soils are gravelly loams with good drainage over a base of clay, sand or ironstone rock, ensuring that the vines are not over-watered or over-fertilised, allowing for optimal fruit concentration.
The Three Lions wines are from Plantagenet. The name Plantagenet was given to the shire in Western Australia by early English settlers and was adopted by the winery when it was established in 1974. The arms of the Gules family, who later became the Plantagenet dynasty, were three lions passant guardant, termed colloquially “the arms of England”. They were first adopted by King Richard the Lionheart (reigned 1189–1199), son of King Henry II of England (reigned 1154–1189), and grandson of Geoffrey Plantagenet, Count of Anjou. Plantagenet the winery is self-sufficient, with 126 hectares of vineyard in Great Southern. All their wines are made from estate fruit. Their Three Lions label, with a link to the name Plantagenet, showcases the quality of grapes from across their various sites.