Vinification
The hand-picked grapes were fermented in open ‘pots’, some whole bunch & where possible some wild yeast. Select parcels were left on
lees in barrel for 6 months. The French oak was 1 – 3 year old barriques. Racking & fining was performed in January prior to bottling.
Tasting Notes
This wine shows typical dark cherry fruit and the beginnings of undergrowthy Pinot Noir complexity. Ripe tannins and bright acidity give the palate immediate balance and the right structure to ensure this wine ages smoothly.
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