Red fruit aromas in the red cherry and redcurrant spectrum carry through onto the palate. A medium bodied style, with some savoury elements and a firm, grippy finish. This wine is ready for drinking now but has a tautness and strictness that bodes well for cellaring.
Grapes were hand picked, destemmed and lightly crushed into two tonne open fermenters. Pre-fermentation maceration lasted four to five days with hand plunging five to six times per day during fermentation. Malolactic fermentation and maturation took place in French oak barriques, of which 25% was new.
Variety: Pinot Noir
Winemaker: Martin Shaw & Darryl Catlin
Alcohol (ABV): 12.5 %
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