Fruit for the Pinot noir is from a vineyard to the West of Coldstream.
Fermentation was carried out using 100% whole bunches for the first 78 hours at around 27degrees. During this time it was lightly foot stomped 4 times to keep feeding the yeast. It was pressed out and completed primary fermentation in both barrel and tank. The barrel portion was all old oak. Once the tank had completed primary fermentation it was put to oak for maturation.
Tasting notes.
The wine show classic whole bunch pinot characters on the nose, bright fruit and crunch whilst that palate has a lovely interplay between savoury tannin and typical pinot noir cherries, plum fruits and soft white pepper.
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