| Tasting notes |
| Colour/Appearance Bright deep garnet.
Aroma/Bouquet Savoury ripe plum and cherry, with a hint of game and smoky oak.
Palate Full to medium bodied wine with round, mouth filling flavours of plum and cherry, pleasing weight and a
long elegant finish with good acidity. Oak integrates nicely with the fruit, and helps with the silky tannin structure |
| Wine maker notes |
| Hand picked fruit was de-stemmed, cold soaked for five days and fermented in small open top vats with frequent
punch downs. A majority of the wine was fermented with wild yeast. Early pressing allowed the end ferment and
malolactic fermentation to occur while aging in mixed aged, tight grain, medium toast French oak. |
| Technical notes |
| Alcohol 13.5%
Residual sugar 2.2 g/L
pH 3.46
Titratable Acidity 5.4 g/L
100% Pinot Noir, clones 777, 667, 115, 114, 5, 10/5 and Abel |
| Other text |
| Cellaring While best drinking after a years bottle age in early 2010, the wine has already come together well, and is ready now. Bottling date was 5th March, 2009. |
| Food pairing |
| Farm raised venison, tender rare lamb, mild game, duck and oily fish such as tuna and salmon |
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