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Made from clone 114—originally from Morey-Saint-Denis in Burgundy—this Pinot was crafted for summer drinking, without sacrificing depth.
Ten percent whole bunches were layered beneath the remaining 90% destemmed fruit, left to soak, hand-plunged, then pressed after 20 days on skins into French oak barrels, 10% new. It spent eight months in barrel before being blended and bottled unfined.
Expect bright, crunchy acidity with redcurrant, subtle smoke and oak. Give it 15 minutes in the fridge, then bring on the duck, charcuterie and smoked cheese.
Variety: Pinot Noir, clone 114
Vineyard: Bellarmine Vineyard, near Manjimup, Pemberton
聞到木香,飲到果香。