Pinot Noir 2009 Wine

The velvety palate displays luscious fruit with underlying savoury aromatics and a beautiful long, soft medium weight finish. This has all been derived from an exceptionally cool growing season and a late vintage, perfect for Burgundian varieties in the Albany region.

"Must" was cold macerated at 8 degrees for 48 hours pre fermentation, allowing the fruit to express soft tannins and strong purple colours, fermented in numerous small fermentation vessels with various yeast strains to extract as much "Terroir" from individual rows. Reasonably high temperatures were allowed (32 degrees) through the later stages of ferment, along with a limited amount of time with post ferment maceration.

Then the wine is transferred to new and used French oak barrels for Malolactic fermentation, before being allowed to age and settle for ten months with various oaks, and on lees for complexity.