Fresh strawberries and raspberries burst from the glass mingled with layers of vanilla and white chocolate, subtle floral notes and a sophisticated mineral streak. A generous core of berry fruit gives way to an elegant acid structure, length and balance.
The grapes were crushed and left to soak for two hours to impart a pretty light salmon pink blush before being pressed. The juice was then cold settled for 24 hours, racked of lees and fermented with specially-selected Rosé yeast strains. A cool fermentation was maintained to keep the delicate colour and vibrancy of the fruit intact. The Pinot Noir component was barrel fermented with wild yeasts to give weight, complexity and texture.
44% Pinot Noir, 30% Merlot, 26% Cabernet Franc