Smooth and elegant with good minerality. A complex bouquet of raspberries, strawberries and apricot on the palate with dried peach on the finish. Serve with meat dishes like lamb or venison or fish like tuna or Norwegian salmon. The best temperature to serve the wine is between 12 and 14 ºC.
Drink now or over the next 8-10 years
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|Winemaker||Jan Boland Coetzee & Nicky Claasens|
|Blend||100% Pinot Noir|
Various Pinot Noir clones and vineyard sites have been used to make up the blend. Two methods of vinification are used, namely pump over and pushing through the cap (piage). The wine completes both alcoholic and malolactic fermentation in Burgundy barrels which has played a key role in producing the integrated style of wine.
12 months in 2nd fill (90%) and 1st fill (10%) French oak barrels