This Pinot Noir is a blend of parcels from our own vineyard at Pipers River, Coal River Valley and our growers at Swansea and Ouse. Each of these sites is unique with distinctive individual terroirs, building
complexity into the final wine blend. Each of the different parcels of fruit from across the vineyard sites were picked on their merit. Fermentation started after 2-3 days with plunging of the cap to extract colour and tannin from the skins. The wine was pressed at the completion of fermentation and settled before being placed into French oak barriques, where malolactic fermentation took place, prior to filtration and bottling. Evidence of a warmer vintage is immediately apparent; with the generous red berry fruit aromas, hints of fresh cut plums and fine oak spice. The entry onto the palate of soft red fruits with ripe tannin structure supports the sense of a warm vintage. Savoury notes of dried meats and provencal herbs add to the complexity after opening and will become more integrated with bottle age. The 2016 will reward cool cellaring for 3 – 5 years.
FOOD MATCH: Basque spiced lamb with piperade and garlic rice; creamy pasta with crispy leeks, mushrooms and asparagus.