A wet spring in 2016 saw good foliage growth so much so that thinning was necessary to ensure optimal airflow through the canopy. A hot summer aided ripening and soil moisture levels were good meaning that little supplementary water was needed. Conditions leading up to harvest were hot and dry – optimal conditions for disease-free fruit. The fruit was handpicked at the end of March and processed on-site. A wild ferment occurred in one small batch but the rest of the fruit was fermented with cultured yeast. About 30% was fermented in whole bunches—this is where fermentation is allowed to occur inside the berry. All of these techniques contributed to complex flavour development and aromatics. The wine was pressed to a mixture of French and American oak casks for 12 months maturation.
“Old World” style pinot—a beautiful robust wine with raspberries and cherry fruits, balanced oak flavours and a spicy earthy undertone. Hints of cloves, violets and dried herbs in the bouquet. A lingering savoury finish.
pork, duck, quail and other game meats, mushroom risotto or pasta.