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Grapes: Pinot Noir Clone 667, 1100 Kilos/ Pinot Meunier Clone 977, 400 Kilos
Harvest October 13th
Winemaking: Cold maceration for 24 hours. Gentle pressing, fermentation in stainless steel tank with indigenous yeasts. Temperature kept below 20 degrees.
Bottled April 24th 2019: Gravity filled, gentle filter, small SO2 addition.
Colour: Rose quartz.
Nose: Wild strawberries, white cherries.
Palate: Redcurrant, raspberry flesh & Braeburn apple.
Food match: Sea trout with cucumber, sushi, goat's cheese.
Drink in the sunshine.
Edition: 1000 bottles