94 Points & Top Value Gary Walsh
All fruit is hand-picked in the morning and immediately de-stemmed with no crushing. In tank the fruit will have a small addition of sulphur. Some batches were left to cold soak for approximately 4-5 days, whilst others started fermentation immediately. Natural and cultured yeasts were used on different ferments. Pigage and delastage were used for cap management. Some ferments will undergo post maceration, depending on the tannin structure and the style of the wine. On completion of fermentation the wine was gently pressed and transferred to 30% new, 30% one year old and the balance in two and three year old oak, After 11 months of barrel maturation, the wine was assembled and bottled without filtration or fining.
“Fine, fragrant and deft Pinot Noir here, and all for just a tick over a lobster. Raspberry, cherry, a subtle earth and pencil thing, spice and vanilla. Medium-bodied, beautiful weight and precision, the delivery of flavour comes with a quiet confidence, fine graphite tannin, clear acidity, and satisfying length. Complete and sophisticated, yet still so young. Go on.” – 94 Points & Top Value Gary Walsh