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Fruit was destemmed and cold soaked on arrival. Wild yeast fermentation took place in a mixture of small 500L open vats with pigeages and 3000L wooden fermenter with daily pump-over. Post fermentation maceration enabled good tannin and colour extraction. The wine was matured in vat for 8 months prior to bottling.
Dark cherry, satsuma plums and red berry aromas savory woodland earthiness with crunchy red berries and fine, firm tannins. An elegant mouthfeel with a fresh finish characteristic of Pinot Noir.
