Pinot Noir 2018
Made from 100% Pinot Noir distinctive aromas of cassis with white pepper and cedar. Showing typical cool climate Pinot Noir characteristics, the well structured tannins and nicely balanced acidity develop into a persistent clean finish.
See below for Aaron’s tasting full tasting note!
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Gloriously deep ruby colour with intense violet highlights. On opening the first impression is of a lean, taut enigma of a wine; a coiled spring; a tightly closed bloom about to open; giving little but promising great rewards.
After a few minutes in the glass this impression is confirmed - from behind the initially reticent white pepper, blackcurrant leaf, redcurrant and mineral aromas emerge enticing notes of rose petals, cassis and morello cherry. The palate, initially so linear and focussed - all graphite, cedar and tart, crunchy berries - slowly and majestically unfurls into something profound. Cedar and graphite slip aside to reveal smooth, black coffee depths with a dusting of five spice; the cherry and cassis take centre stage as the palate turns silkier and more deliciously supple - and the finish is long with lingering notes of cherry and spice. This is a seriously fine Pinot Noir and easily challenges its famous cousins on the Cote de Nuits. At two years old it is still very young - but utterly delicious with some gentle decanting - and at its peak after 2-3 hours. Drink now - but if you can leave a few bottles for five years or more you'll be richly rewarded.
It pairs perfectly with pan-roasted duck breast - add a cherry sauce if you like, it can take it! But I'd also have no hesitation serving with grilled ribeye steak (add bernaise if you like) the beautifully integrated tannins and acidity will cut through the creaminess while the fruit intensity will complement the richness of the beef. Vegetarians and vegans will find the perfect pairing in dishes involving any combination of mushrooms, aubergine, beetroot or fennel and featuring moroccan or asian spices.
Pairs perfectly with pan-roasted duck breast - add a cherry sauce if you like, it can take it! But I'd also have no hesitation serving with grilled ribeye steak (add bernaise if you like) the beautifully integrated tannins and acidity will cut through the creaminess while the fruit intensity will complement the richness of the beef. Vegetarians and vegans will find the perfect pairing in dishes involving any combination of mushrooms, aubergine, beetroot or fennel and featuring moroccan or asian spices.
Variety: 100% Pinot Noir
Fermentation: 5 days cold maceration, 7 days fermentation
Ageing: 100% 1 year oak ageing; 33% in new French oak, 67% in 2 & 3 year fill barrels
Residual Sugar: < 1g/l
Bottling date: 21st February 2020
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