WINE MAKING

Pinot Noir (Clone 115) grapes were hand-picked from our own Thirty Bench vineyard. Three different wood fermenters were treated separately, and all were fermented with an indigenous yeast. Nine to seventeen days of skin contact in open wooden fermenters, treated twice daily to break surface cap. The wine from each fermenter was kept separate and drained to barrels made by different coopers. This resulted in many options for blending the best wine possible. Barrel aged in French oak for 10 months (older barrels). Bottled ‘unfiltered’ for greater complexity.

FLAVOUR PROFILE

Bright ruby red colour with a bouquet of red cherry, pomegranate, and red plum, with nicely integrated notes of earth, dried mushroom, and soft oak. A light to medium-bodied, elegant Pinot Noir, with silky drying tannins, and lovely texture. Fruit flavours of red cherry and red plum, with an added note of earth and spice, unfold on the palate. Red berry tea, red currant, pomegranate, delicate spice, earth, and savoury notes linger on the extra dry finish.

SERVING SUGGESTIONS

Serve at a cool room temperature of 15 to 17˚C. Enjoy with roasted duck breast; smoked duck; veal chops; beef tenderloin; roast beef; meaty, cheesy lasagna; pheasant; quail; turkey with wild mushroom stuffing; mushroom risotto. Enjoy with a selection of cheeses which may include Peau Rouge, La Sauvagine and Reblochon.