Pinot Noir 2019

Harvest Report 2019

A second consecutive smaller harvest following a record low in 2018, due to the after-effects of the drought. However, the vineyards were more productive during the season due to more available irrigation water after the harvest and during the early winter. This vintage produced promising wines as a result of the cooler ripening conditions with minimal heat spikes.

Vinification

The grapes were handpicked at optimal ripeness, de-stalked and given a light crush. Fermented in stainless steel tanks with the aid of a specially selected yeast strain. Pumpovers of the fermenting juice over the cap of skins took place at regular intervals to ensure the desired colour extraction. After fermentation, the wine was transferred to French oak barrels (30% new) for a 12-month maturation period. Matured for a further 12 months in bottle prior to its release.

Total Production: 520 bottles

Tasting Notes

Opaque purple hue, with a gentle kiss of oak spice, rhubarb, bramble fruit and cranberries on the nose. The palate is succulent and juicy on the entry, with a distinct mouth-coating and crunchy tannin structure. These tannins form the ideal framework for the plush fruit spectrum, which is filled with flavours of sweet-and-sour cherry and raspberry. Underlying hints of damp forest floor add further interest. On the finish, there are sultry notes of sweet red cherries. A well-balanced and fresh wine with a good structure to facilitate further ageing.

Food Pairing

• Roast duck with a sweet-and-sour cranberry sauce
• Herb crusted lamb rack
• Grilled vegetable platter
• Wild mushroom risotto
• Pasta dishes with truffle-infused sauces

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