Note this is an older vintage and the product may not not available any longer. Check the retailers website for more details.
The Pinot Noir fruit was handpicked and transported to our winery in the Hunter Valley for processing A portion of the fruit was crushed into small 2-tonne open-topped fermenters with a portion of the fruit remaining as whole bunches The fermentation took place for 10 days with plunging by hand 3 imes a day Following this the must be gently pressed off and transferred to French oak barriques After 9 months of maturation the wine was blended and bottled
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The Pinot Noir fruit was handpicked and transported to our winery in the Hunter Valley for processing A portion of the fruit was crushed into small 2-tonne open-topped fermenters with a portion of the fruit remaining as whole bunches The fermentation took place for 10 days with plunging by hand 3 times a day Following this the must be gently pressed off and transferred to French oak barriques After 9 months of maturation the wine was blended and bottled
Vintage: 2016
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