Pinot Noir 2013
After a perfect, warm growing season we handpicked a tiny yield of less than 700g/vine of wonderful, physiologically ripe grapes for a vibrant and alluring Pinot.
The grapes were given four days to cold-soak before a natural wild yeast initiation of the ferment. The wine spent 24 days on skins before being pressed and transferred into 20% new French Allier barriques for malolactic fermentation and further aging for 20 months. Unfined & unfiltered to retain the great flavours. Natural sediments may show.
Visualise walking through a lush Mediteranean herb garden and jumping into ripe berry bushes to get a sense of this tribute to Burgundy’s greatest. With hints of dark chocolate and spicy cloves, this is the perfect blend of sweet and savoury; held together with elegent tannins and fine acidity. A graceful star that will age beautifully over the next 10+ years.