Burgundy-styled Pinot Noir, packed with cranberry, walnut, leather anise, and root beer aromas. This herby, spicy, woody, nuanced wine is an absolute delight

Yeasts Natural occurring yeasts Fermentation temp 28 °C Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation. Wood Maturation 10 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels

Roast duck with a cherry jus or roast lamb with a redcurrant reduction.