A well-crafted Pinot Noir expressing wild berries and red cherries with a hint of savouriness. A creamy sensation on palate with structured tannins that ends off with a subtle earthiness. Wild mushrooms – this is your wine – especially wild mushroom soup. Crispy duck and barbeque chicken are two dishes made for this wine. A touch of cinnamon and cumin will enhance the flavours of this wine

Grapes are hand harvested between 22.8 – 23.8 balling. 10% whole cluster added to some of the tanks with a natural fermentation to take place and other tanks have been inoculated for fermentation. During fermentation gentle extraction takes place with one pump-over a day and two manual punch downs of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation grapes are pressed and barrelled in 228l French oak. Malolactic fermentation is completed in barrel and maturation is over 10 months.

20% 1st fill, 20% 2nd fill, 20% 3rd fill, 20% 4th fill and 20% 5th fill barrels, tight grain with medium toast.