Two select parcels of fruit were handpicked then hand sorted upon arrival at the winery before being de-stemmed and transferred by gravity to small open top fermenters - one parcel with approximately 15% whole bunches included, and another with approximately 30% whole bunches. The must was cold soaked for up to seven days before warming and fermenting naturally, with the cap gently plunged up to three times daily to gain maximum colour and fl avour extraction. Following ferment, individual batches remained on skins with gentle maceration for an additional two weeks to enhance tannin structure before being gently pressed and settled for 48 hours prior to being run to 225L barrels (40% New) to complete a natural Malolactic fermentation.
The Super Nanny Pinot Noir has a complex and seductive nose, showing ever changing layers of plums, bramble, sweet baking spice, dark chocolate, coffee, liqourice and an ethereal floral lift. The palate is rich upon entry, flowing on to a beautifully poised platform of dark berry fruits, dried herbs, forest floor and spice before a blanket of fine velverty tannins usher you towards a bright and persistent finish.
Will pair well with duck, venison and other gamey red meats.
Sommelier Wine Awards 2018
The Wine Merchant Top 100 2016