Description
"The grapes are sorted, de-stemmed and gently transferred to the vat on a conveyor belt, without pumping. Before fermentation, we carry out a cold maceration at 10°C for 2 to 3 days. The vatting period lasts around 15 days, during which time we punch down the cap or pump over the cap, monitored by daily tastings. The press juice and free-run juice are blended in stainless steel vats and lightly settled before being matured in vats and barrels, where malolactic fermentation takes place." - Winemakers Notes
"This light-bodied, fresh young pinot noir has stacks of cherry fruit and the tannins are soft on the front and mid-palates, then they turn a tad rustic at the crisp finish. Drink now." - 88 points, James Suckling
