:Four separate blocks of vineyards were hand picked and gently crushed into 5 tonne ferment tanks. After a short period cold soaking fermentation started naturally with wild vineyard yeasts. After this fermentation the wine was pressed off the skins then aged in oak barrels for 12 months. Deep Red colour. Mainly dark berry fruits and tar. A lively mixture of black currants, chocolate and spice. The textural components frame the wine and give structure. This framework also suggests longevity.
Variety: Pinot Noir 100%
Taste: Medium body
Temperature: 16-18 °C
Food Combination: Meat pate, beef steak, chicken, pork and beef in Red Wine sauce. This Burgundy style Pinot Noir matches with light sauced meal.
Awards:: * - Winestate magazine, Apr 09 * Judges' Choice - International Value Wine Awards 2009, Jul 09 * BEST IN CLASS - International Wine & Spirits Competition 2009, Nov 09
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