Winemaking

Burgundy-clones 777 (75%) and 828 (25%) were fermented over 10 days with pump-overs twice a day to extract tannin, colour and flavour. Malolactic fermentation took place followed by light oak contact for five months. Separated by clones (777 and 828), the berries transferred into a red wine fermenter and immediately inoculated. Fermentation takes about 9-10 days with daily pump overs twice a day for tannin, colour, and flavour extraction. Once fermented the wine went through Malolactic fermentation and partial aging in barrels and tank with wood chips infused for 5 months.

Tasting Note

Juicy, crunchy, vibrant Pinot Noir all held in an elegant, very ‘classic’ structure. Concentrated brambles (blackberry) and black cherry, damson fruit overlaid with quintessential Pinot perfumed aromatics and subtle dry spice. Subtle fennel and violet give further aromatic complexity and intrigue. Medium-light, chalky tannins give the wine great texture, acidity is refreshing but well-integrated and harmonious. Long, complete finish with all components pulling-together to the end.

Food Match

A great wine on its own at room temperature but also ideal with seasonal game, lighter red meat dishes and lamb. A perfect partner to earthy mushrooms or protein-rich bean dishes.