The elegant, yet powerful wine was fermented with wild vineyard yeasts, spent one year in barrels and three years in the bottle prior to release.
Our Pinot Noir was planted in 1997 on a rock infested outcrop, too steep for tractors or other implements, so all the tending needs to be done by hand. The extyreme density of 9000 vines per hectare and the scarcity of soil between the abundant rocks results in a viney yielding only a few bunches per year.
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