A wet and cold September resulted in a late start to the season. One of the hottest Februarys on record and low rainfall during March allowed for perfect ripening conditions. Hand-picked, de-stemmed and cold-macerated on skins for 5 hours then pressed. Fermentation in stainless steel tanks. Gentle racking by gravity to keep maximum freshness.
100% Pinot Noir
Date of harvest 24th March & 9th April 2016
Date of bottling 28th September 2016