Palate: Well-rounded body, the wine is silky, fresh, and has a medium to long fruity finish.
General Information: Our Pinot Noir is planted at an altitude of 500m, well-exposed to the sun and winds which create a micro climate. After harvest the grapes are sorted and placed in a broad stainless steel vat where they burst under their own weight and the pressure of gravity's pull. The juice is then left in contact with the skins for 2-3 days while cold maceration takes place in a controlled environment no warmer than 12˚C, and the caps are carefully punched down twice every day. The wine is then left to ferment for approximately a fortnight in a controlled temperature of no more than 25˚C, after which the vat is drained and the free run wine is separated from the skins and gross lees and half the wine is transferred to oak barrels (10% of which are new), and the other half to stainless steel vats, where it is left on the lees to undergo malolactic fermentation and oak-aging until the next February/March the following year.