Tasting Notes:

A small parcel of stunning Pinot Noir was earmarked in the vineyard for the gentle treatment of hand-picking and then whole bunched pressing to capture the great character of the fruit.

Made in the traditional ’methode champenoise’ style, the wine was bottle fermented and then aged on yeast lees for over 30 months.

This exteded maturation on yeast lees combined with the purity of cool climate Pinot Noir has delivered rich aromas and flavours of apple blossom and almond biscotti, enhanced by a fine and persitent bead. Only 1,840 individualy numbered bottles were produced.