Reserve Pinot Noir

Tasting notes

Appearance

Crimson, scarlet and ruby hues.

Bouquet

Red cherry and plum aromas layered with cinnamon, cardamom, nutmeg, and subtle clove spice.

Palate

Dark berries and plum flavours combine with savoury notes of hoisin and Chinese five spice, creating a rich and complex wine with exceptional length and structure.

Food match

Duck, roast pork, game dishes, or mushroom-based cuisine.

Winemaking

Harvested at sparrow’s fart, with 50% whole-bunch fermentation. The ferment was gassed for the first seven days before we got busy with foot stomping and light pump-overs as required. Deeper crismon red, brigh black cherries, plum, cinnamon, cardamon, nutmeg and hints of cloves dark berries, plums, hoisin, dark chocolate, mocca, Chinese five spice. After nine days of skin contact, the wine was pressed off and allowed to settle for a day or so before being transferred to barrel for the next 16 months. It was racked once, following completion of malolactic fermentation. Only 1,500 bottles were produced.