We are ultra-fastidious in our organic Pinot Noir vineyard to ensure the fruit has intense concentration of flavour. This involves much careful hand work to moderate crop levels and expose the fruit to the sun.
The aim is a wine with many layers of complexity. Our approach is gentle and traditional - after destemming, the grapes were transferred to open top fermenters, where they were cold soaked. Native fermentation generally started after 5 days. The cap was plunged manually to achieve delicate extraction of tannin and colour from the skins. Post fermentation maceration lasted for up to 3 weeks to allow ripe fruit tannins to soften, flavours to deepen, and gain complexity. The wine was pressed into French oak barriques (25% new) and aged for 11 months.
"The nose is lifted and alluring with plum and dark cherry aromas melded with violet, dark herbs and earth. Medium-full bodied, aromas of dark cherry, plum and black raspberry, unfolding violet, thyme, sage, liquorice, nutmeg and cinnamon, and earthy aromas round up a savoury closing. The wine is concentrated with great acid balance, bringing liveliness; silky, fine-grained tannins adorn the structure with a long, balanced finish."
Raymond Chan Wine Reviews , 5 Stars (95 Points)