An elegant, delicate and balanced Pinot Noir with seamlessly integrated notes of leather, spice and chocolate framing a core of fresh plum and raspberry.
The fruit was selected from the Bolney and Pookchurch vineyards. The Pinot Noir grapes were hand-picked, crushed and fermented on the skins for approximately seven days at controlled temperatures of 25 to 28å¡C. Fermentation took place in small individual tanks, allowing cap punch-downs by hand, in order to extract colour, flavour and structure. After pressing, the wine underwent malolactic fermentation in oak barrels to provide a softer, rounder finish.
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