Harvest

Two Clones harvested from the estate between March 15th and 28th

Fermentation

Small batch whole berry fermentation in stainless steel fermenters with twice daily pump overs using the rack and return method. Fermentation temperatures ranged from 20-33°C, and fermentation time between ten and fourteen days. At dryness the wine was pressed off to tank, settled for 24 hours then transferred to French Oak barriques chosen from selected Burgundy cooperage’s. 20% new with the balance a mixture of 1, 2, 3 and 4 seasons use. Malolactic fermentation occurred naturally in barrel. The wine then spent ten months in oak prior to blending in January 2003. The wine has not been fined but was lightly filtered before bottling in early March 2003.

Style

An elegant style relying on complexity of fruit and subtle oak usage. Decidedly Burgundian in nature, firmly textured with good Pinot fruit definition. A wine that will gain further complexity with short to medium term cellaring.

Tasting Note

Good depth of colour of medium intensity. Aroma of plum, black cherry, raspberry, aniseed, white pepper and hints of smoky bacon. The palate reveals dark cherry Pinot flavours, silky mid palate with a savory smoky oak background. Impressive length and fine lingering tannins. Hints of forest floor and gaminess add further complexity to an already seductive wine.

Due to the minimal handing in making this wine a small deposit is expected. We recommend decanting the wine prior to serving.