Pinot noir is without doubt our favourite styles of wine to make…it is also the hardest wine to produce in the UK. Over these last 4 years we have been working with the single clone Pinot Noir Précoce and this year we continued this for 80% of the story, but we have been working to refine the style and included 1 tonne (20%) of Burgundian clones (mostly 777). Our style has always been very light, cool climate, low extraction, and elegant. This year we doubled down this path with the goal of making a supremely pretty pinot.
20% destemmed, 80% whole bunch, carbonic maceration in concrete tanks. Very light extraction with minimal pump overs, early pressing on day 7, and fermentation was completed in concrete tanks. After fermentation, the wine was aged in new oak (12%) and neutral oak (8%) and concrete tank (80%) for the remaining volume. Malolactic fermentation was completed, and the wine was further aged on lees for 7 months before bottling.
Nose: Super carbonic, wild strawberries, red brambly fruit and floral notes.
Mouth: Crunchy cranberry, raspberries with a layer of light smoky tannin
Conclusion: A light elegant red, very much in vogue with its low extraction
Food: We recommend you drink this in the sun, paired with Charcuterie, and serve slightly chilled (14c). Also pairs with grilled aubergine, salty cheese, fatty fish salmon/tuna, duck, pork and venison