WINEMAKING Once received, the grapes were quickly de-stemmed and chilled to 4°C. A portion of the juice (60%) was cold soaked for 4 – 6 days to maximise color and flavor. This was followed by a warm to hot fermentation in stainless steel using specialized yeast for Pinot Noir. The wine was then pressed, transferred to tanks and allowed to settle before secondary malolactic fermentation. Post malo-lactic fermentation, the wine was filled to a combination of 1 and 2 year old French oak hogs-head barrels for maturation prior to bottling in August 2015.
TASTING NOTE Nose: Lifted strawberry and cherry notes with an underlying savory earthiness and restrained spice and cedar characters. Palate: Medium-bodied with flavors of ripe cherry and fresh, light red berry fruits along with savory toast and sweet spice characters. The palate is sublimely soft and silky. Subtle oak characters of cinnamon and cedar add to the overall complexity of this fruit-driven wine.