Article by:
Pt. Leo Estate
Winemaking: Hand-picked fruit from 3 blocks and 6 clones, all fermented separately, was destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°C and during fermentation the cap is plunged up to 3 times per day. 5 to 10 days after fermentation is complete, the must is gently pressed and transferred into French oak Puncheons (25% New, 75% second third and fourth use) where it undergoes MLF before winter. It is racked late November and bottled December 2019.
Nose: Powerful aromas of dark berries and plums with hints of herbs and subtle oak.
Palate: The flavours are similar to the aromas. The entry is soft and builds in the middle palate with soft sweet fruit and fine tannins towards a lingering finish. This very nicely balanced wine will be best enjoyed over the next five years (longer if you like aged Pinot Noir).
$86 / 750ml Bottle