This pinot noir is deep crimson red with hints of purple.
The pinot has a rich and complex nose with strong aromas of ripe raspberry and strawberry dominating against a background layer of spicy oak and some savoury/meaty characters that should develop with time in the bottle.
Mouth-filling flavours of red berries are balanced by a good concentration of soft, silky tannins and enough acidity to give definition to a long and persistent finish.
Pinot Noir has its origins in eastern France where it is responsible for the region’s famed red wines. It can be a temperamental and frustrating variety. Ripening early and low yielding, it is susceptible to excessive heat and cold and prone to large clonal variations. Pinot Noir is very sensitive to overcropping and vines with excessive crops struggle to ripen their grapes.
Each block of pinot noir is harvested separately as they reach optimal ripeness, then carefully destemmed into small open top stainless steel fermenters. Here they generally cold soak on skins for 5-7 days, before natural yeast start fermentation. Ferments are run up to 30 degrees and hand plunged regularly. Post ferment the wine is separated from the skins with a traditional French basket press, and after 24 hours settling they are run to French oak barriques for maturation, of which 25% are new. In Spring the barrels warm up and go through Malolactic fermentation. After 10 months in barrel, each individual block is sampled and only the best are identified, blending is then undertaken in the winery, and the wine matures for 12 months before release. In 2015 the wine finished with an Alcohol of 14.0%, a TA of 6.1g/L and pH of 3.64.
Recommended food pairings:
This full and flavoursome Pinot Noir makes a versatile accompaniment to a great variety of foods. It would be delightful with grilled tuna or barbecued game meat served with char-grilled Mediterranean vegetables.
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