Pinot Noir from Cooinda Vale Vineyard and select growers in the Coal River and Tamar Valleys was both machine-harvested and hand-picked, then 100 % destemmed. Fermented on skins with Grand Rouge yeast for up to two weeks, the beautifully ripe fruit making for a good extraction of colours, flavours and tannins. The wine was matured for 8 months in a mix of French oak barriques and puncheons from François Frères and Cavin.
13.5 % alc/vol; 3.61 pH; 6.0 g/L TA; 0 g/L RS.
Clones Pommard, ABEL, 2051, 115 and 114. Yield 4.7 t/ha.
‘Ripe strawberries and raspberries with subtle candied notes, rounded firm tannins dry the palate and add richness. Black pepper brings in a slight spice and harmonises with the sour cherry and Coal River Valley earthiness. Enjoy with lamb, eggplant or duck breast.’ Anna Pooley, Winemaker.
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