The nose is treated to raisin bread, violet, and spicy, faintly smoky traces of blueberry, clove, cinnamon stick and pepper. Flavours enfold cranberry, strawberry, cherry, cooked dark fruits and mocha, leaving a healthy, lasting finish.
At sugar ripeness of 22.7° Brix, pinot noir clusters were hand-harvested September 24th at Rennie Estate’s Heron Pond Vineyard. Uncrushed whole clusters were added to the must during primary fermentation.
The wine was transferred to French and American barrels to age for 22 months before being bottled unfiltered in August 2017.
At the time of bottling, alcohol measured 13.5 %, pH 3.87, titratable acidity 6.4 grams per litre and residual sugar 0.