$29.00
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Region: Orange
Grapes: Pinot Noir
First Glance: Bight, Fine Boned, Red Fruit, Spice
The Wine:
The fruit is destemmed without rollers to maintain as many whole berries as possible. It is then tipped into the open fermenters and cold soaked for 3 days before starting fermentation. It is plunged twice daily and allowed to ferment fairly quickly. It is pressed at the end of ferment, with some residual sugar from the whole berries and transferred to barrel to finish ferment and Malolactic fermentation. The wine is sulphured at the end of ferment and left in barrel for 8 months. The oak is 20% new, consisting predominantly of puncheons from a variety of tonneliers. The different parcels are kept separate until the end of ferment and are then blended together to best showcase the vintage and region.
Clear, pale ruby with fresh and bright notes of red cherry and raspberry. Light bodied, with a bright acid line and gentle tannin structure. Rose petals and spice linger on the palate.
