Estate Pinot Noir 2017 750ml
Winemaking Hand selected from various specific clones in our single estate vineyard in Gibbston, and hand harvested over six days between 21st April and 1st May 2016.
75% de-stemmed fruit and 25% whole bunch fermentation was done primarily for its contribution to the texture giving roundness, complexity and tannin.
Indigenous yeast was used to ferment the wines to dryness. The wines were hand plunged two times a day and spent an average of 25 days on skins to extract tannin, colour and aromatics.
The wines were then gently drained and pressed to 225L French oak barriques of which 20% were new French oak. They were then rested and matured for ten months on yeast lees with malolactic fermentation in Spring.
Tasting Notes Dark fruit, blackcurrant, spice and violet aromatics lead to an elegant mineral infused palate showing vibrancy, depth and poise. It perfectly pairs with venison, beef and creamy sauces
Now through till at least 2023.
Beef cheeks, lamb and mushroom dishes
Price based on case of any 15x 750ml bottles, all-inclusive of freight, taxes, duty and insurance from NZ Producer to your door in Australia. All prices based on live exchange rate.