Grapes were fulled destemmed to open top fermenter and cold soaked for 3 days prior to yeast inoculation. On completion of primary fermentation wine was air bag pressed to French barriques (20% new) and aged in barrel for 10 months.
Appearance: Bright plum, with pinking edges
Aroma: A nose of cherries and violets with a dusting of vanilla gives way to earthy undertones.
Palate: A vibrant fruit forward Pinot which mellows to a spicy savoury finish.
Food Match: Beef Carpaccio, braised wagyu, squab, venison, aged Basque style cheeses
Cellaring: 5-10 years