On the nose, you will experience
intense aromas of layered red fruit (strawberry and rhubarb) and spice.


On the palate, flavors of raspberry, cherry, blueberry and a touch caramel. The
oak is beautifully integrated and the wine displays a long, elegant finish.


The grapes were hand harvested at night, over a two month period, as
each block achieved perfect ripeness. Once at the winery, the grapes were
destemmed and given a five-day cold soak, in order to gently extract color and
flavor from the delicate skinned Pinot Noir.
Fermenting most of the wine in open-top fermenters, Winemaker Ana DiogoDraper
also fermented about 30% of the juice in 500-litre French puncheons.
All components underwent three daily punchdowns while fermenting. When
the wine was dry it was placed in a combination of new and seasoned French
oak barrels (50% new barrels and 50% seasoned) for 11 months of aging.
The wine components were racked only once, at blending