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. Fermentation takes place in stainless steel tanks, preferably after cold-soaking for a day or two. When the alcoholic fermentation and malolactic transformation are complete, the wine is racked into 225lt oak barrels (barrique) for 18 to 24 months for ageing. After barrel ageing the wine is bottled and aged an additional 6 to 12 months prior to 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."
Complicated but Delicious: A Simple Guide to Pinot Noir (FOOD & DRINK Magazine)
The grape has driven vintners crazy for centuries. Not only does it only grow in select climates, it is thin-skinned, relatively low-yielding, and susceptible to all kinds of diseases and pests. Is the torture worth it? Without a shadow of a doubt.
When executed properly, Pinot Noir is borderline mystical. It packs so much character into one medium-bodied parcel you’ll be scratching your head as to how. It loves to share the table with an assortment of foods but is equally compelling on its own. Perhaps best, it is one of the most expressive varieties on the planet, turning the volume dial way up on terroir, wine-making style, and vintage.
By Mark Stock