Our wine is made from 100% Pinot Noir grapes. Depending on conditions, our grapes are harvested sometime from the last week in August to the first week in September. The grapes are de-stemmed and picked free of debris by hand on a shaker table. Fermentation takes place in stainless steel tanks, preferably after cold-soaking for 2 to 3 days. When the alcoholic fermentation and malolactic transformation are complete, the wine is racked and put into 225lt oak barrels (barrique) for 18 to 24 months for ageing. When the wine is bottled, we like to age it for a minimum of 6 additional months, preferably 1 year or more before releasing it.
Best served at
14 to 16° C
(57 to 61° F)
Here are a few factoids about the name "Pinot".
There are two theories regarding the Pinot name. The most popular is that it came from the fact that the bunches are similar in shape to a pine cone (pinot in French).
Another possibility is that it was derive from a place in France such as Pinos or Pignols where cuttings were obtained. Pignols in the Auvergne, has cultivated Pinot since the middle ages.
The French version of the name "Pinot Noir" is undoubtidly the most widely used but there are other 'versions' from ohter parts of the world.
France - Pinot Noir
Germany - Spätburgunder
Austria - Blauburgunder and Blauer Spätburgunder
Italy - Pinot Nero
According to Wikipedia, AKA: Blauer Arbst, Burgunder, Cortaillod, Morillon, Morillon Noir, Mourillon, Savagnin Noir or Salvagnin Noir.
"I really was impressed by the combination of fruit and structure. It had clear Pinot top notes but the underlying structure was very much not French but Tuscan. It’s a winning combination in my view. Delicious."