The free draining, limestone rich soils provide ideal conditions for Pinot Noir and Chardonnay to thrive and have produced complex, layered wines of distinct character and minerality.
Maturation: 100% French oak, 35% being new oak.
Aging potential: 10 years plus
Colour: Bright crimson
Aroma: Musk, dark berry fruits, cloves, forest floor nuances with hints of charcuterie
Palate: Focused acidity balanced by a fine silky palate texture and a subtle element of mocha coffee toastiness. Restrained and tight with years to develop.
Winemaking: Bunches were hand-picked into ventilated French picking baskets then stored overnight in the chilling room. Fruit was processed the following morning, being de-stemmed directly into open pot fermenters after sorting. The fruit was then cold soaked (13C) on skins for 3-4 days. This is a gentle extraction process aiding in colour and soft tannin fixing. Wild yeast fermentation began naturally once the fruit warmed to around 17C. During the primary fermentation, hand plunging was undertaken to aid extraction and maintain ferment temperature and health. At this time must analysis was carried out daily for density, pH and temperature. Primary fermentation was completed in around 10 days. A post fermentation maceration on skins took place for several days before the wine was pumped and pressed into tank. After settling in tank, the wine was gently racked into barrel for malolactic fermentation and the maturation period. The barrels were constantly monitored and topped up weekly. After 13 ½ months in barrel the pinot was blended and put through a coarse filter before bottling.