"With our Pinot Noir fruit we are driven to make a wine that has great ‘pinosity’. By that we mean a wine that is heavily nuanced, fragment and even pretty. This extends to the way we guide the fruit through the winery. Hand-harvested. Once de-stemmed (no whole bunch this year) into open-top fermenters, the grapes sit on skins (about 5 days) prior to starting off a wild yeast fermentation, then pumped over lightly once a day during active ferment. After 35-plus days on skins the wine is pressed, racked and transferred to French oak barriques (20% new oak). The wine is aged in barrel for 12 months with the final wine being blended in February. This wine shows great pinosity. On the nose it’s full of dark wild berries, cocoa and damsel plum. The palate is more delicate, with dark fruit bolstered by a supportive but not dominating core of tannin, with a very endearing soft, rich mouth feel. A wine to savour." - Notes from the Estate
