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The Pinot Noir for this wine was harvested end of March, in optimal, dry harvest conditions. Machine harvesters were used and then the fruit immediately trucked to the winery for pressing. The sweetest free-run juice was taken from the press tray just as it took on enough skin colour and flavour for a delicate pink wine with red fruit notes.
This was fermented in temperature-controlled stainless steel tanks with indigenous yeast only, to promote complexity. After fermentation the wine was simply stabilised with minimal additions, then filtered to star bright clarity for bottling. No oak was used in the winemaking, as the emphasis was on preserving the varietal fruit aromas.