A pale sunset pink in the glass, this wine is flush with aromas of candied mandarin zest, baked walnut bread and almond paste, with intriguing notes of dried fig and rose petal. The palate is refreshing and juicy with a wonderful mousse present and fine bubble. Fresh and crisp apple, mandarin, feijoa and strawberry rhubarb pie - crust and all, all play their part. Great length and tension.
The base wine was fermented and aged for 6 months in neutral oak barriques and puncheons. The wine was then racked from fermentation lees and put to secondary fermentation in May 2018. The wine spent 22 months on secondary fermentation lees before disgorgement in late winter 2020 where it received a small dosage of 6 g/L of our 2017 Pinot Noir still wine.
Varietal: 100% Pinot NoirAlcohol: 11.9% RS: 6.0 g/L pH: 3.10 Total Acidity: 8.6 g/L
92 POINTS - Treve Ring, Gismondi On Wine92 POINTS - David Lawrason, Wine Align.com
After a cold winter with high snowfall, the growing season got off to a slower start compared to seasonal averages. True bud break took place during the first week of May; slightly later than seasonal averages. In contrast, the summer was hotter than average and sunny days made up for the late spring.Although smoke haze from regional fires was present during parts of summer in 2017, it actually mitigated hot temperatures. The result was a slowing of the ripening phase, preventing sugar from accumulating too quickly over such a hot period. We did not see any resulting smoke taint in our wines.