This Pinot Noir comes from the Queensbury vineyard. After careful hand harvesting, destemmed without crushing to an open top fermenter. The skins were plunged daily pre-and post-fermentation, and twice daily during the peak of fermentation. Fermentation temperature peaked at 30°C and was completed in eleven days. Total maceration time was 21 days. The wine was aged in a stainless steel tank followed by aging in French oak barriques.
95/100 Bob Campbell MW (2017)
"Flagship red made from hand-picked, 100% destemmed grapes from a single vineyard in Queensberry. Dense, deep and concentrated pinot noir with dark-fleshed plum, black cherry, violet and a smattering of fresh herb flavours. Good now but should develop well 25/11/2018." Drink 2018 - 2024
95/100 Cameron Douglas Master Sommelier (2017)
"Beguiling and quite intense as the bouquet captivates the senses. Dark cherry, ripe red plum, savoury and gently spicy with aromas of undergrowth and earthy minerality. Complex and dry on the palate with flavours that reflect the nose with plums and black cherry, savoury spices and abundant fine tannins. Medium+ acidity, complex and lengthy finish. A delight to taste and enjoy - think I’ll have a glass!" Drink 2018 - 2026