2023 Pinot Noir

from $50.00

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

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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