The grapes were selected from different blocks, varying techniques with each parcel of fruit, to ensure we achieved the colour and flavour profiles we were after. Most of the fruit was pressed to tank racked and fermented in stainless steel. A portion was also fermented in French oak Barriques to bring an enriched mouthfeel. In addition to this technique, we also bled off a small portion of juice from tanks of Clone 5 Pinot Noir which was in contact with skins and seeds. This saignée portion was fermented on its own in stainless steel. This method provides depth while still retaining pretty elegance. Spiced strawberry cake & crushed watermelon on the nose. New season raspberry, spice & juicy summer fruits. Concentration of red fruits and fine tannins.
