Pinot Noir 2016
Cherry, earth, mocha
Pairs well with
Roasted meats, duck, wild mushrooms
Alc - 12.5% • T.A. -6.3g/L • pH - 3.25 • R.S. - 4.0g/L
How it was made
The 2016 Pinot Noir was handpicked and destemmed into 1 tonne fermenters. After a brief cold-soak period the majority was allowed to wild ferment - a small portion was inoculated with Burgundy isolate yeast. After pressing the wine was allowed to mature for 10 months in French oak barrels – 25% new.
This is a Pinot Noir which is approachable now and will benefit from age. Deeply coloured with dark fruits, spice and structure that walks the line between elegance and power.