It is a highly aromatic, lighter bodied Pinot Noir with flavours of bright red fruit and berries with subtle structure.
100 % whole bunch using natural yeast. Made with carbonic maceration. The hand picked fruit was sealed in airtight fermentation vessels and allowed to sit for around two weeks. Some of the fermentation vessels were opened and gently foot stomped a few days before pressing to allow for some more colour and structure. Others are left and pressed without any intervention, producing a lighter, fruit driven and more perfumed wine. All is blended together, racked a few times then put into bottle. No fining or filtering. With this wine we want to get purity from the vineyard to the bottle with minimal handling.
