Lomond Pinot Noir

The vineyards are planted in north-west facing blocks on the lower reaches of the farm within view of the sea, in sandy, gravelly and highly weathered soils with a clay substructure. A portion of the hand-picked and hand-sorted grapes were fermented in open 500-litre barrels with regular punch-downs. The other portion was cold-soaked for 5 days before fermentation in stainless-steel tanks for 7 days at 27?C. The fermented wine was pumped-over every 6 hours for 25 minutes. The barrel-fermented portion had malolactic fermentation in barrels while the tank fermented part had malolactic fermentation in tank. After malolactic fermentation was finished, the wine matured in a combination of 2nd, 3rd and 4th fill French oak for 12 months. A fragrant nose of rose petals and oriental spice followed by red berry fruit and earthiness. A medium bodied wine balanced with clean acidity, oak and fruit.