Pinot Noir

Styling The wine shows the dark fruit expression of dark plum, cherry and violet aromas. There is a typical Hemel & Aarde savoury and spice expression of cloves, cracked black pepper and coriander seed. It has a well textured palate and vibrant acidity which balances the front palate fruit weight. The oaking is supportive on the palate and helps carry the finish of soft forest floor and spicy notes. Technical Notes The grapes were crushed into small 1.5ton fermenters. A cold soak period of 3 days prior to natural fermentation took place, which lasted 2 weeks. A further 4-5 days on the skins post ferment was allowed. The wine was then pressed off to barrel for maturation. It spent 10 months in 100% new oak, and was then transferred to 3rd fill barrels for a further 6 months. Only a rough filtration took place at bottling.

This wine pairs well with earthy f=dishes like mushroom risotto as well as pork.