Mount Macleod Pinot Noir 2012
Medium bright red with a purple tinge
Ripe cherries, red currants, satsuma plum with typical Leongatha earthy/forrest floor and ungrowth notes.
The palate is built around a core of juicy fruit with zingy cranberry like acidity and subtle and very fine grained tannins that will soften with bottle age..
The fruit was destemmed, chilled and then cold soaked for 48 hours. The must was then moved into the sun to warm and the ferment began naturally. Most batches finished ferment in 10 to 14 days and the wine was then pressed off to settling tanks for two to three days for malolactic fermentation to begin. The wine was then racked to old French oak barriques for malolactic fermentation and elevage on light lees.
Out of stock