The aromas on this Pinot Noir are of lifted cherry and ripe plums, with savoury, toasty notes from the oak. On the palate the wine is full bodied, with bright red fruit flavours and well integrated oak. The supple tannins give the wine a silky, plush texture and a lengthy finish.
The fruit was hand-picked in the cool autumn mornings. It was later de-stemmed and transferred to open top fermenting vats to cold soak for 5-6 days prior to fermentation. Fermentation took place in small vats using selected yeast. The fruit was hand plunged 3-4 times daily to ensure gentle colour and flavour extraction. Racked to new (44%) and 1 and 2 year old French oak barrels, the wine was left to mature and underwent a spontaneous malolactic fermentation in spring. The wine was barrel aged for 11 months prior to bottling
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