Fruit that is hand-harvest gently destemmed into open top fermenters and cold soaked up to 7 days. Wild and inoculated fermentations were monitored and hand plunged three times daily until completion. The wine was then allowed to rest on skins for a further 14 days before pressing to barrel.
Bright berry fruits overlay a complexity derived from old aged vines and intelligent use of oak.
Deep, boldly-coloured with big lush plum and vanilla aromas and on the palate showing a wonderful balance of sweet primary dark fruit, oak, tannin and alcohol complemented with mineral acidity.
A warm, vibrant, well-structured Pinot Noir.
Food Match: Duck or poultry.