Alluringly spicy, the nose exhibits cherry, clove and seared butterscotch with rich earthy undertones. The taste is silky and mouth-filling with flavours of black cherry, dark fruits and toasty crème brulée.
Pinot noir clusters were hand-harvested on October 4th, 2017 from mature (20-year-old) vines at Rennie Estate’s Heron Pond Vineyard at an average sugar ripeness of 20.5° Brix.
95 % of the fruit was de-stemmed and crushed for the primary fermentation and the remainder was fermented in whole clusters. Once pressed, the wine was transferred to French oak barrels. There, it completed malo-lactic conversion and aged for 18 months before being bottled unfiltered in April 2019.
At the time of bottling, alcohol measured 13.3%, pH 3.68, titratable acidity 5.5 grams per litre and residual sugar 0.2.