Hand picked Pinot Noir grapes were whole bunch pressed. Wild fermentation occurred in older French 300 litre hogsheads. The wine was left on lees for 8 months to develop further complexity before racking and bottling.
Pale salmon, with brilliant clarity, slightly French in style.
Quite dry, intermingled with Turkish delight and bubble gum, mandarin and hints of strawberry with a light cherry tingle on the finish.