Grape Varieties
100% Pinot Noir
Winemaking & Maturation
All the grapes were handpicked and carefully transferred into the winery. The grapes went through a delicate selection process prior destemming and crushing. The must was cold macerated for 15 days at 4ºC to maximize primary aromas retention. Fermentation was carried out in open tank fermenters at 22 - 24ºC. A gentle extraction programme with manual pigeage ensures intense deep flavors and a soft mouth feel. The wine was racked into French oak barrels ranging from new, second and third year old. Malolactic fermentation occurred naturally in barrels. The wine was aged for 10 months in barrels. Once bottled the wine was further aged in bottle for 2 months prior to its release.
Tasting Note
Nose: Spicy black cherry and wild berry fruit that is shaded by cedary oak and minerally dry leaf notes. Palate: Delicate and savoury with ripe strawberry and a hint of anise. A medium weight, juicy wine with a beautiful, balanced and nice finish.
Cellaring Potential
2 to 3 years, drink young to enjoy the fruit.
Food Recommendations
Ideal with seasoned salads, fish with creamy and spicy sauces, poultry and Japanese food. As an aperitif with all kinds of cheeses and dried fruit.
