The fruit from the different vineyards was crushed to different fermenters. There was a daily pumpov er regime. The fermentation was fairly warm and fast and there was no pre-ferment maceration. After fermentation there was daily tasting to find when the wine had gained its optimum texture before pressing. The wines had 18 days post fermentation maceration. The wine was matured in tank to produce a forward, fruit driven style.
- This 2013 Pinot Noir has a bright colour and a sweet floral bouquet of red cherries, forest floor and wild berries.
- The palate is medium bodied and carries an abundance of sweet fruit and ripe silky tannins.
- The wine has a fine structure and medium body with arich long finish.
Acidity : 5.4 g/l
pH Level : 3.75