Tasting note
Silky Pinot Noir from Australia's coolest state, fruity in the mouth and spicy on the nose, so that wild raspberry and rhubarb are harmonised with star anise, Chinese five-spice and cinnamon.
Vinification
25% whole bunches with the remainder de-stemmed. The must was cold soaked for three days prior to warming up for wild ferment, which lasted for 5/6 days prior to being basket pressed to oak puncheons for malolactic fermentation. The wine was then left on lees in oak for eight months followed by two months in tank prior to bottling.
Food Match
A subtle style that would work with slow cooked lamb braises with middle eastern spices.
| Closure | Screw cap | ||
|---|---|---|---|
| Suitable for | Vegans Vegetarians | ||
| Grape Varieties |
| ||
| pH | 3.65 | ||
| Total Acidity | 5.8g/l Tartaric | ||
| Residual Sugar | 3.1g/l | ||
| Allergens | Sulphur | ||
| SKU Code | B3966123 |