Description Thin skin and a complex profile require specific soil types and climatic influences to display Pinot Noir’s sensual, ethereal presence on the palate and its sculpted and complex flavour profile.   Oenology: 20% whole bunch and the balance destemmed. Fermented in open fermenters for 10 days at 22-28ºC. Pumped over 3 times a day. 100% MLF completed spontaneously in older 225L French oak barrels. Maturation: 14 months oak maturation in 50% new 225L French oak barrels. Winemaker’s notes: Notes of red berries, tart cherries and earthy nuances. On the palate, there is a profound expression of fruit concentration, underscored by subtle spices, complemented by gentle, velvety tannins that lead to a lingering, satisfying finish. Food suggestions: Cafe de Paris Steak, Roasted rack of Lamb and Mushroom Ragout.