Estate Pinot Noir 2021

Only Burgundian clones (667, 113,115 and 777) are used. Extensive individual berry sorting was done by hand prior to crushing. This was followed by cold maceration at 12°- 14°C for 6-8 days. The fermentation was allowed to commence naturally. During the fermentation, the skin cap was punched through by hand 2 times per day. After fermentation and pressing, the wine is transferred to French oak barrels for malolactic fermentation and maturation

This wine has a lovely luminosity – the colour is bright crimson. The nose has delicate earthy aromas combined with red and dark berry flavours. These characteristics follow through on the palate where they combine with interesting savoury notes and a long lingering finish. The natural acidity makes it a perfect partner with a diversity of dishes. Game fish, game birds and venison work very well, as does grilled beef and strong, hard cheese. Vegan