Winemaking

These Pinot Noir grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.

Tasting Notes

Deep garnet color,medium bodied wine with rich strawberry, lavender, black cherry, and fresh cut wood aromas. On the palate, it shows a beautiful balance of fruit and toasty oak, with a long smooth finish.

Food Pairing

Best enjoyed at 16°C, with grilled chicken and strong cheese.