Our third vintage started with rain during flowering and into early July. This left us with small bunches and a reduced overall yield. Things improved markedly in mid-July however, with hot, dry weather continuing right through a fabulous September. So while the harvest was relatively small, there were excellent ripeness levels in the fruit that came in.
We hand-picked early- to mid-October, with all the fruit for this 100% Pinot Noir wine coming from our Dobson block. The grapes were whole-bunch pressed, fermented to dryness, then put through malolactic conversion. The base wine was bottled for the second fermentation in February 2017, spending 29 months on lees and three months on cork before release. Dosage was minimal at 6g/L.
Pale copper-pink colour with a persistent, delicate mousse. The nose is lifted and complex, showing lovely autolytic development: shortbread, fresh pastry and baked bread sit alongside crunchy red berry fruits and red apple skin. There’s a saline backbone to the palate, with wild strawberry, toast and hazelnut flavours dominating the long, focused finish. The texture is broad and rich, balanced by tightly-knit acidity.
Grape varieties: Pinot Noir (100%)
Alcohol (ABV): 12%
Closure: Diam cork
Soil Association Certification: GB-ORG-05