PINOT NOIR ROSÉ METHODE CAP CLASSIQUE 2019

Tones of fresh strawberries, watermelon, cherries and sweets on the nose. The palate is crisp, rich and well defined. Complexity will increase over time with biscuit and fresh dough aromas becoming prominent.

The grapes were hand-harvested in the early morning, in late January at 19° Balling, when it was still cool. The soil is a combination of decomposed granite and Malmesbury shales.

After the grapes were de-stemmed, the whole bunch was pressed with no skin contact and only the best free-run juice was selected. The wine was then settled overnight and then the clean juice was fermented within stainless steel tanks. The juice was settled for twelve hours and the clean juice was racked to the fermentation tank for the first alcoholic fermentation. After the fermentation the wine was stored on the lees for six months without any sulphur addition. The wine was then stabilized and filtered before the addition of sugar and yeast for the second fermentation. The second alcoholic fermentation was done in the bottle under a crown cap. The wine was then aged for at least eighteen months on the lees in the bottle. The wine was disgorged and then corked.

18 MONTHS