Poignant oak and cherry aromas dominate the nose. Supporting aromas are predominately vegetal in nature and include forest floor, rhubarb and mushroom. Perfect for white meat and vegetable dishes.
30% whole bunch and 70% destemmed. No cold soak took place. Grapes and must was not inoculated with selected wine yeasts and fermentation was left to start naturally. Malolactic fermentation took place in 300 L French Oak barrels. The wine was not racked before bottling and did not go through any filtrations prior to bottling. The Pinot Noir vineyards have a (cooler) south facing aspect, and are 310m above sea level. Planted with a vine spacing of 2.5m x 1.5m in deep red/yellow soils with high water retention capacity, but very well drained.
Total Acidity 5.5 g/L
Residual sugar 2.4 g/L
Matured optimally, should be drunk within a year or two