Review Detail

The grapes for the wine were completely destemmed, had 6 days of pre-ferment maceration and were fermented with wild yeast before a short post-ferment maceration. The wine then saw 31% new oak before being bottled after 12 months,unfined and unfiltered. The above winemaking technique shows a considered hand to soften tannins and provide supporting oak to a wine that is decidedly dark fruited and brimming with savoury structure.

A darker red in the glass than the other single vineyards with a nose of charred black cherry, rhubarb and a sweetness of vanillin oak. The tannins are savory and sappy with intense dark cherry, interwoven by brown spice. There is a lingering build of drying tannin that frames the finish with the decadent trappings of new oak giving some flare to finish.

A masculine, bold Pinot with plenty of stuffing.