1314AD PINOT NOIR
From our ‘young’ Ann’s Pinot Noir block, planted in 2003–2004 to 114, 115 and MV6 clones. 80% destemmed into 4 tonne open fermenters. Wild yeast fermentation, with 15-20 days of total skin contact. Pressed to French oak barriques (10% new) for 8 months élevage, with a Spring malo-lactic fermentation.
Fresh medium weight forest fruits are offset by subtle whole bunch lift. Acid is enough to cleanse the palate; the gentle and perfumed nature of the harvest is to the fore, with French oak subtly contributing both aromatics and structure. Suits immediate enjoyment or short term development in cellar.