Grapes were handpicked in the vineyards and only individually selected grapes were harvested at maximum flavour. After bunch and berry sorting at the winery, the partial whole bunch (15%) and whole berry cuvee was left for a 4 days cold
soak to allow for maximum fruit and colour extraction. After inoculation with the onset of a fermentation, a very gentle punch down was done twice a day. Alcoholic fermentation lasted approximately six days. It was pressed, then settled and transferred to the barrel for malolactic fermentation. The wine was then racked once during its 10 months aging in 30% new french oak barrels.
Cherry, raspberry sweets and oral aromas form the backbone of the 2017 vintage, whilst hints of perfume, spice and tobacco leaf can be detected. The palate is neatly framed by polished tannins, with light layers of plum and dark chocolate following through on the finish. Our style of Pinot Noir is a red fruit, with a soft and elegant style of Pinot Noir.