Our cleanest Pinot Noir fruit is part crushed and cold macerated for at least a week prior to the fermentation with the inclusion of some whole bunch and stems. There is a post fermentation maceration period of at least a week before a partial malolactic fermentation. This wine then spent 6 months in second fill French oak barrels prior to bottling.
A good pairing with game meat, mushroom dishes or casserole.
Trophy Medal Winner 'Best Red Wine' - English And Welsh Wine Of The Year Competition 2015