"Medium to deep red colour, with a purple tint. Aromas of fully ripe, succulent dark cherries are surmounted by a trace of sulfide. The wine is full and intense, loaded with flavour. Its young and bright, vital and alive and seems to have a lot of potential for wine of its modest price. Its a value buy" Huon Hooke, Real Review, May 2018

"Plenty of ‘depth of aroma and flavour’, began team leader Tom Forrest in praise of this Gold medallist, finding ‘ripe strawberry and cherry, creamy vanilla and baking spices, yet light on the palate with some toastiness, ripe fruit and balanced length’, while Typing Room’s Alex Pitt enjoyed its ‘expressive, fruity nose of cherries and redcurrants, silky red fruit on the palate with a moreish spiciness and generous finish" Sommelier Wine Awards 2018

A terrific growing season for Pinot Noir resulted in well balanced crops and lovely flavour development and freshness. Fruit for this wine was harvested from March 23rd through until April 13th 2016 from 3 different sites. Moderate in alcohol at 13%, the wine is elegant and lithe with appealing savoury wild strawberry, red cherry and forest fruit notes supported by a fine tannin framework which carries the flavour to a sustained, immensely satisfying finish.

As always, winemaking was very hands off for this wine. Hand picked fruit was destemmed and transferred to open top fermenters for at least a 5 day cold soak. When signs of natural fermentation were obvious, the tanks were warmed, allowing fermentation to get into full swing. The ferments were plunged twice daily until dry, before an extended maceration on skins for up to 7 days. Once pressed, the wines were run to French oak barriques (18% new) for natural malolactic fermention and maturation for a total of 10 months. The wine was blended in late January 2017 before bottling in February 2017. This wine should develop gracefully until at least 2022.

Food Pairing: Drink with meals featuring game meats or mushrooms.