All of our Pinot is wild fermented to ensure full expression of our unique ‘terroir’ and hand plunged three times a day to extract all of the potential colour and flavour locked up in the grape skins. Most of the batches were then left on their skins post fermentation to extract tannin and then pressed off to tank.
The wine was matured in oak barrels with 50% new French oak adding further complexity and tannin structure before being bottled without filtration.
- VIC - Other Victorian
Winery Tasting Notes
The colour is a deep red with hints of purple.
The nose shows alluring black cherry and plum characters.
The palate again shows these sweet fruit characters with layers of spice, mushroom and interesting tarry characters from the barrels. The finish is long and intense.
It will perfectly accompany dinner tonight or it can be carefully cellared for a special occasion in 15 years of more.
Enjoy this Pinot Noir with the classic Pinot accompaniments like duck and other richer gamey meats.