A dancy, light and bright Pinot from the Adelaide Hills.
Wild yeast fermented in terracotta pots with 30% whole bunches before being pressed to older French oak for four months. Bottled without fining or filtration with minimal sulphur.
Red cherries and sour cherries, cranberries and rhubarb all mesh together with ease. The fruit just sizzles and waltzes on its toes. Delicate spices curl around the mouth lingering long as the fruit gets comfy and just hangs on the mid-palate. A red apple crunch a parting gift. Come at me weekend kind of wine I'm thinking.
Drink to six years.
Region: Adelaide Hills
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