2023 Pinot Noir

Released March 2025

Tasting notes:

• yield 0.5t/ha from all clones

• destemmed only, gravity feed to open fermenter

• cold soak, fermented and left on skins for total 18 days in open vats before basket pressing to French oak barriques, (Sirugue, Alliers forest, tight grain and light toast), new / used

• 20 months maturation in barrel on lees

• full malolactic ferment

• unfined and unfiltered

• harvested 13 April 23, pH3.5, 13.5% alcohol