INTHE GLASS: black cherry, blackberry, black plum, pepper, mushroom, leather, vanilla & cedar. This is a medium bodied Pinot Noir, with soft silky tannins.
IN THE GLASS: black cherry, blackberry, black plum, pepper, mushroom, leather, vanilla & cedar. This is a medium bodied Pinot Noir, with soft silky tannins.
VINEYARD: The grapes for this wine came exclusively from Tightrope Estate Fleet Road Vineyard which is managed sustainably. Extensive work was done in the vineyards to make this wine. Fruit is dropped to one cluster per shoot and the shoulders are removed. Both shoot and leaves are thinned to ensure good light penetration and even ripening. the irrigation is strategically managed to control canopy growth, berry size, guaranteeing good ripening of grapes.
WINEMAKERS NOTES: The care taken in the vineyard, continues in the winery, where the grapes were hand picked and then processed imediately. the grapes were de-stemmed, but not crushed, directly into small half ton fermenters where they were cold soaked for five days, before a wild ferment commenced. In total the grapes spent about 21 days on skins before being pressed. The wine was aged in French oak, 30% new, for 10 months before being bottled.
Wine Profile
Tasting Notes
In the glass: black cherry, blackberry, black plum, pepper, mushroom, leather, vanilla & cedar. This is a medium bodied Pinot Noir, with soft silky tannins.
Vineyard Notes
The grapes for this wine came exclusively from Tightrope Estate Fleet Road Vineyard which is managed sustainably. Extensive work was done in the vineyards to make this wine. Fruit is dropped to one cluster per shoot and the shoulders are removed. Both shoot and leaves are thinned to ensure good light penetration and even ripening. the irrigation is strategically managed to control canopy growth, berry size, guaranteeing good ripening of grapes.
Winemaker Notes
The care taken in the vineyard, continues in the winery, where the grapes were hand picked and then processed imediately. the grapes were de-stemmed, but not crushed, directly into small half ton fermenters where they were cold soaked for five days, before a wild ferment commenced. In total the grapes spent about 21 days on skins before being pressed. The wine was aged in French oak, 30% new, for 10 months before being bottled.
Food Pairing Notes
Grilled Ahi tuna, smoked duck breast salad & roasted chicken breast with wild mushrooms
Other Notes
Drink now through 2030
