Pinot Noir

Late spring frosts and some challenging weather during flowering resulted in reduced crop levels across the region. These moderate crops combined with warm settled weather throughout the mid to later stages of the growing season provided perfect conditions to deliver pristine fruit, and earlier than we have ever experienced. The clear, warm days continued right through March enabling us to pick small parcels of perfectly ripe fruit at our leisure without any pressure from the elements.

The grapes were destemmed and crushed with 3% stem retention for a subtle enrichment of tannins and layers of spice and black tea. After three days of cold soaking, the must was transferred to open top fermenters, warmed and innoculated with yeast which we carefully selected from fermentations in the Burgundy region of France. The fermenters were hand plunged twice a day and then held for extended maceration at end of primary fermentation. Malo was initiated before being gently pressed and finished in barrel. Elevage was conducted in 40% French oak barrels for added complexity. Finally, the individual parcels were graded and assembled before blending and bottling.

Classic rack of lamb, herb roasted turkey wild mushroom gravy, poached chicken and vegetables, coq au vin, sirloin steak with shallot sauce.