Description
WINEMAKING NOTES
The parcels of Pinot Noir were harvested separately, then cold soaked for a period of time, before they were warmed to be inoculated with selected yeasts to enhance varietal character. A fast, hot fermentation proceeded with regular cap plunging to craft a wine with elegance and balance.
After fermentation the parcels were gently pressed off, then aged with French oak while undergoing malolactic fermentation. After nine months on oak, the wine was blended, stabilised and filtered prior to bottling.
TASTING NOTES
This Pinot Noir shows elevated red fruits and cassis with notes of spice on the nose. The palate is supple with fine tannins and a subtle toasty finish.
Match with hearty meat dishes, such as beef, tomato and fennel pie with truffle mash.
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