A touch of saffron leads into dark cherry and sweet leather notes. Wild strawberry and coffee also evident.

Very smooth and dense with complex herbals and dark sweet fruits. Red florals and liquorice with a driving, powerful finish. Fine tannins add a cocoa note.

The grapes were de-stemmed then placed in open top vats. After seven days of pre-ferment maceration the grape must was allowed to ferment with yeast indigenous to the vineyard and winery. Skin contact continued for a time after the ferment was completed, then the free run wine was put to barrel for malolactic fermentation. After twelve months the wine was assembled and bottled.

Pinot Noir tends to pair best with lamb and duck, or a great char-grilled steak, but it's also a great match for rich fish like tuna and salmon. Other classic pairings include: Cold cut venison salad, mushroom and spinach quiche, mushroom risotto, creamy lobster linguine.