Description / Reviews
"The fruit came predominately from a single Pinot Noir clone - Abel. 100% whole bunch fermented with natural yeast. 100% whole bunch and fermented with natural yeast. Gentle winemaking techniques were used to avoid excessive extraction. 15-20 days on skin, pressed to 100% old French oak barrels. 12 months in barrel, and allowed to undergo malolactic fermentation naturally in spring, before being racked and allowed to naturally settle and integrate in tank." - Moko Hills, Winemaker
"Abel clone pinot noir, 100% whole bunch with 12 months' maturation in seasoned French oak. Mid-ruby with aromas of wild strawberry, raspberry and red plum cut with hints of exotic spice, charcuterie, dried game meats, crushed schist and stone. Some nice earthy depth and chew to the tannins on display, with an impressive pull of flavour on the exit and some plushness and depth to the fruit." - 94+ Points, Dave Brookes, Halliday Wine Companion