Mount Macleod Pinot Noir 2010
Medium ruby with a light purple tinge
Beetroot, cranberry, red cherry and red currant mingle with earthy forrest floor and ungrowth notes.
Long and layered, the palate opens with more mixed red fruits and crunchy, cranberry like acidity. The tannins are chewy at this stage and they work with the acidity and earthy notes to give the wine plenty of length and aging potential.
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.
Price per 6 pack