SCOTCHMANS HILL PINOT NOIR
De-stemmed to small fermenters with the inclusion of 15% whole bunches and cold soaked for 5 days. Wild ferment at 28 degrees for 7 days. Pressed to barrel for a wild malolactic fermentation. Racked and bottled in June 2019. - Oak Use: Matured in new to 4 year old French barriques for 12 months.
Complex bouquet displaying perfume scents of violets, raspberries and plum fruits with spice, earthy notes and cedar oak. The palate is full yet elegant with plums, cherries and spice with a hint of sappiness on the mid palate and a savoury backbone. Bright acid and firm tannins give the wine great structure and balance.