To learn more about our Red Pinot Noir please watch our ‘1 Minute Tasting’ video presented by our Consultant Winemaker, Salvatore Leone:
Suggested food pairings range from game to grilled vegetables: duck, pork, veal, chicken, rabbit, venison, tuna, salmon, mackerel, calamari and more. We feel it matches particularly well with lightly spiced Asian food.
- ABV 12%
- Grape: Pinot Noir
- Oaked: 100% matured in mix of new and old French barriques for 12 months
- pH: 3.5
- Drinking Window: Now to 5 years
Winemaking Notes: This wine is made from selected areas of our vineyard planted with two low yielding Burgundian clones of Pinot Noir which we use for both still and sparkling wines. Fermented in open top containers, manual punch downs were used to ensure gentle and gradual extraction with regular tastings to avoid over extraction. This was followed by 100% barrel maturation for 12 months in French oak barriques with monthly lees stirring and topping. The wine underwent malolactic fermentation over the summer months of 2019 whilst in barrel.
For this first batch of Red Pinot we trialled a range of different yeasts, punch down protocols and oak type and time exposures to identify superior batches for this and future development. Our final blend was selected from just 11 out of the 20 barrels filled. Each barrel had a slightly different profile adding complexity to the overall blend. Prior to bottling, the wine only received minimal filtration to preserve its integrity and has subsequently spent 6 months in bottle prior to release.
There are two good options for serving this wine. Try it chilled from the fridge….perfect in the Summer, or open an hour before drinking and serve at room temperature for the full depth of fruit to be revealed. Both work well and showcase how interesting it is to try wines at different temperatures.