An exceptional, warm dry summer followed creating the distinctive Escarpment style showing complexity, attractive texture and the perfect mix of black, red and green fruit avours for which Pinot Noir is celebrated. The fruit was hand harvested, fermented using indigenous yeasts then gently handled without pumping until it was pressed. Hand plunged every 12 hours then left to macerate on skins for an average vat time of 18 days. It has been aged completely in French oak barriques, of which 30% were new, for 11 months.
Perfume, elegant fruit avours, and soft ripe tannins are all hallmarks of this exceptional Pinot Noir.