Grapes: 50% Pinot Meunier, 45% Pinot Noir, 5% Chardonnay
Harvest October 11th: Picked at 19.3 Brix and 10.2 TA.
Winemaking: Destemmed into stainless steel tanks and left to macerate, racked and fermented with indigenous yeasts at cool temperatures. Natural malolactic fermentation in May and bottled in June.
Nose: Wild strawberries, white cherry, fresh rosemary.
Palate: Cherry juice, strawberry flesh, white pepper.
Food Match: Whole roast fish, belly pork, celeriac. Drink in the sunshine.
Pinot Meunier, Pinot Noir & Chardonnay