Description
This chimeric mutation of pinot noir is simply about pink florals in spring. There are elements of freshly baked vosges mountain cherry cake with an estery core dotted with fennel seed, almond meal, rhubarb and feijoa. The palate drive is from crunchy whole bunch natural acidity. The ochota trademark of tightly wound fine tannins wrapped in a core of pulsing bright red berries and wisps of exotic tropicals. Succulent with the mid palate holding length and energy. Planted in 1985 in the heart of the Piccadilly Valley, Peramangk country. Handpicked mid autumn. Wild open ferment. Destemmed with whole bunches and a few handfuls of stalks added back. Gentle cap submersion by hand once a day for 7-10 days. Pressed to seasoned french barriques. No additions besides minimal SO2.
