The nose displays aromas of raspberry and herbs with an attractive earthiness. The palate shows red berries, pomegranate and some lovely forest floor characters. A fine tannin profile and bright natural acid lift provide great depth and structure to the plate. The beautiful acidity suggests this.
The best Pinot Noir block is isolated early in the growing season and managed accordingly with the aim of producing our most premium pinot noir. Fruit is hand-picked in the cool of the morning. The fruit is then separated for two individual ferments, whole bunch and whole berry (de-stemmed). Fermentation is carried out by wild yeasts with only the occasional pump over. The whole berry ferment accounts for 60% of the final blend and the whole bunch 40% of the blend. The whole berry component provides a purity of fruit whilst the whole bunch component adds complexity and lovely tight tannin structure to the final wine. After fermentation, the wines are pressed and then aged in 4-7 year old French barriques.