WINE MAKING
Harvested from the vineyards of long-standing growers for Peller Estates. Fermentation was completed in small batches with 10 to 15 days of skin contact; the wines were barrel aged for 10 months in neutral (older) French oak barrels. The individual wines underwent a full malolactic fermentation to soften the mouthfeel. Six different barrel lots were selected and blended to create a wine of greater complexity.

FLAVOUR PROFILE
Bright ruby red colour with a lovely bouquet of red cherry and red currant fruit, mingling with spice, earth, and smoky oak. A light to medium-bodied, elegant and fruit forward Pinot Noir. The mouthfeel provides silky drying tannins and food-friendly acidity, along with flavours of red cherry, red berry, and a touch of spice, earth, and oak. Red fruits and a touch of earth and spice linger on the dry finish.

SERVING SUGGESTIONS
Serve at a cool room temperature of 15 to 17ºC. Lovely sipping wine or enjoy with warm duck breast salad; duck confit; goose, pheasant, or turkey dinners; pork tenderloin with dried cranberry wild rice; mushroom lasagna; mushroom risotto; gourmet red sauce pizza; beef tenderloin; prime rib; La Sauvagine cheese with water crackers. Enjoy now or cellar through 2026.