Hand-picked and fermented with natural vineyard yeasts in open-top fermenters with 30% whole bunches, the wine was then aged in French barrels (20% new), for 11 months before settling in stainless steel tanks on light lees for a further four months.
The notes below describe the wine wel, it’s a beautiful, high-definition Pinot Noir of mouth filling texture with round, plush tannins giving the wine weight and power and a savoury, moreish finish.