Pinot Noir 2018


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Winemaking: Hand-picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°C and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak Bariques and Puncheons (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in early February for bottling in December 2018.

Nose: Pronounced aromas of red fruits, plums and dark cherries with hints of herbs and hedgerows.

Palate: The entry is dominated by red berry fruits, cherry bursts and hints of blueberries which build through the middle palate with soft sweet fruit combining with more earthy characteristics and fine tannins drive the wine to a lingering finish. A powerful wine showing typicity and Pinocity. This very nicely balanced wine will be best enjoyed over the next five years (longer if you like aged Pinot Noir).