"From our ‘young’ Ann’s Pinot Noir block, planted in 2003–2004 to 114, 115 and MV6 clones. Hand harvested early to mid-March. 80% destemmed into 4 tonne open fermenters. Wild yeast fermentation, with 15-20 days of total skin contact. Pressed to French oak barriques (10% new) for 8 months élevage.
Fresh medium weight forest fruits are offset by subtle whole bunch lift. Acid is enough to cleanse the palate; the gentle and perfumed nature of the harvest is to the fore, with French oak subtly contributing both aromatics and structure. Suits immediate enjoyment or short term development in cellar."
Qualifies for 10% discount in a straight dozen