Description / Reviews
"The fruit is hand-picked, sorted and chilled overnight to 12 degrees to enable a 5-day cold soak to occur. The fruit is gently destemmed (70% whole berry) and 30% whole bunch is included… It’s then left to commence spontaneous fermentation with the natural vineyard yeasts. The ferment is lightly pigéaged (foot stomped) and hand plunged daily,spending about 3 weeks on skins. The finished wine is pressed straight to French puncheons and barriques (10% new), undergoing natural MLF in its own time and kept on lees until bottling. The wine is in oak for 10 months with further aging in stainless before being bottled via gravity. Unfined and unfiltered.
The moderately warm and dry year resulted in long, cool ripening that delivers a Pinot of fantastic depth and weight. Rich cherry cola and dark chocolate aromas mix with dark plum and a gentle smokey oak spice. The palate is rich with davidson plum and dark cherry fruit, combined with a creamy roundness and fresh cherry pip acidity. Complex cigar box spices are gentle and structured tannins close the long finish." - Winemaker Notes
