Pinot Noir

Grilled salmon or tuna. Lighter, mildly prepared beef of pork.

The total maturation of the skins was 15 days and once malo-lactic fermentation was completed the wine further matured in 225 L French oak barrels for 14 consecutive months.

A certain amount of sorting and selection took place in the vineyards leaving sun-burnt berries on the vines. Once de-stemmed, the berries underwent a second sorting, which further removed excess stems, raisin berries and leaves, before proceeding to whole-berry fermentation in a wooden vat. A soft tannin structure was achieved through regular pump-overs and punch-downs.

Our approach is classic, with a modern touch, We hand-select our grapes in the vineyards and once in the cellar we release their true inner character in a traditional way, combined with modern techniques, triggering all five senses: The Element, The Emotion, The Land, The Light and The People.