Suggestions of red currant, smoked meat, almond, and earthier inklings of moss, pepper and leather.
Supple and silky-bodied, the wine’s flavours point to cherry, blueberry, caramel and nutmeg, and a dash of truffle on the finish.
Pinot noir clusters were hand-picked October 2nd through 5th at the Moira, Mottiar and Estate sites. Grape sugars averaged 21.7° brix. Approximately one-fifth of the fruit was placed in wooden tanks to ferment. The remainder was fermented in stainless steel. In total 30% whole cluster were used in fermentation to add freshness and complexity.
After blending, the wine was transferred to French oak barrels, of which one of every four was new, for ageing and full malo-lactic fermentation.
After sixteen months, the wine was bottled in March 2016 at 12.5% alcohol, 0.3 grams per litre residual sugar, 6.1 grams per litre titratable acidity and 3,63 pH.
Roasted Cornish hen with stuffed cabbage leaves and aged cheddar cheese scalloped potatoes.