The grapes were gently crushed into small, open top fermenters and held cold for five days. The vats were then inoculated with a specially selected, cultured yeast. During fermentation the wine was hand plunged three times a day to gently extract colour, tannin and flavour from the skins. The resulting wines were left on skins for around seven days post ferment before pressing to predominantly old French Oak barriques (5% new). The wine was blended after ten months maturation in barrel. 100% Pinot Noir, Alc 13%, pH 3.5, TA 5.6, RS 0, Vegan
This wine is distinctly varietal showing ripe, fresh red fruit characters matched with appealing, slight savoury French oak aromatics. The palate is bright and vibrant with a fleshy midpalate and lovely length.
Hot ham, pork, chicken, light red meat dishes, grilled dishes, seared tuna, stews and casseroles, pizza and pasta.