Hand-picked at the peak of health and ripeness, our grapes are first de-stemmed and fermented on the skins. Gentle pressing follows 2 weeks of maceration.
The new wine undergoes malolactic fermentation and is left to age for 18 months in a combination of barrique (225 litre) and Tonneau (500 litre) barrels made from our local Palatinate oak. This gentle, extended process helps develop both expressive natural cherry notes in the wine as well as a depth and complexity characteristic of the varietal.
Deep, clay-rich soil provides ideal growing conditions for meeting the most capricious needs of the Pinot Noir grape. Factor in a limestone bedrock, very similar to the varietal’s native Burgundian home, and you’ll understand why our wines tend toward unforgettable levels of character and sophistication.
Delicious now, but will mature beautifully through to 2029.
(Note: best served cool to the touch and we recommend opening and, where possible, decanting the wine at least at least an hour before serving.)