“An absolute beauty with the coveted complexity of an exceptional pinot noir. Richly layered and with ample texture.” – Sara D’Amato, WineAlign.com
Individual blocks were harvested at night then gravity-fed into small open-top fermenters. The cold fruit was allowed to macerate for several days, releasing flavour compounds, structural skin tannins and colour. The grapes were then fermented using traditional pigeage or punchdown to achieve a gentle extraction. Barrel aged for 10 months in the winery’s caves.
Deep enticing aromas of red and black cherries are accented by dried mushroom, dark tea and sweet spices. The wine is silky and balancing good body with perfect acidity and an opulent mouthfeel.