Delicate hints of strawberry, raspberry and yeasty mushroom forest flavours on the nose. It offers a long and refreshing mouth feel with Turkish delight and rose water bursting through on the palate. Best Served chilled with or without food and can be associated with luxury foods such as caviar, black and white truffles, oysters and the finest smoked salmon.
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|Winemaker||Danie van der Westhuizen|
|Blend||100% Pinot Noir|
Colour pick-up from the red grape, Pinot Noir, is minimised by maturing control at harvest and minimum skin contact during processing the basewine is bottled to undergo second fermentation. After completing second fermentation (6 months) the yeast cells die and settle at the bottom (side) of the bottle. Bottle maturation takes place for another 14 months which enhances the complexity of this Method Cap Classic (MCC) bouquet.