Sourced from the Southern Valleys, this pinot noir went through fermentation in open top fermenters, with 20% whole bunch and was hand plunged. This brought out the perfumed berry fruit as well as increasing the silky mouthfeel of the wine. The wine was then aged for three months with a mixture of oak, including 4,500 litre French oak cuves and barrels.
Deep garnet in colour, this wine is dark and brooding with aromas of forest floor, black cherry and chocolate coated coffee bean. The palate has spicy, peppery notes with thyme, violets and typical Southern Valleys grainy texture. A juicy Pinot Noir which would benefit from being decanted.