The wine is fragrant with red cherry, orange peel, rose winemary and five spice. Some savourycharacter with light gamey notes and a hint of grilled nuts. Palate: The palate is bright and lively with cherry and raspberry fruits. The succulent medium bodied palate is laced with forest floor, peat and fresh herbs, supported by fine tannins and spice.
Maturation: The wine was matured predominantly in seasoned French oak for a period of 12 months prior to bottling.
Grapes were handpicked, keeping individual clones seperate in small open fermenters. Some whole bunch fruit was added to ferments, enhancing aromatics and structural complexity. Fermentation was initiated by indigenous yeast (wild ferment).
Each clonal parcel was basket pressed and filled to seasoned French oak barrels with full solids. All barrels were kept on lees to build palate, body and complexity and racked o lees just prior to bottling.
Cellaring: Drink now or cellar for five years for further complexity.
Variety: 100% Pinot Noir
Food match: Try roast duck with orange.