RocknRolla

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The Pinot Noir bunches are chilled to 3ºC before being sorted on a conveyor and de-stemmed. Berries are then hand sorted, before cold maceration ensues for 3 to 6 days at 8ºC. Slower fermenting wild yeasts are used for the fermentation. Fermentation temperatures vary between 26 – 30ºC. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.

A single vineyard wine and from the oldest vineyard (est. 2000) of Pinot Noir on the farm. From the old classic Dijon clone PN 113. Named by the winemaker, Gordon Newton Johnson due to its consistent delivery year on year – it’s a rocknrolla!

100% matured in barriques (228L) for approximately 12 months choosing 1 of only 3 Burgundian cooperages we use. The oak used is of a tighter grain and medium toasted. New oak – 50%, 2nd fill – 50%.