Technical Notes & Styling
The Pinot Noir bunches are chilled to 3ºC before being sorted on a conveyor and de-stemmed. Berries are then hand sorted, before cold maceration ensues for 3 to 6 days at 8ºC. Slower fermenting wild yeasts are used for the fermentation. Fermentation temperatures vary between 26 – 30ºC. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.
Considerable emphasis is placed expressing the vineyard characteristics. This vineyard expresses a range of flavours from vibrant raspberry, strawberry, currant and cherry. We respect the power and elegance delivered in this beautiful expression of a balanced bright red to darker berried flavour spectrum, delivered by the older Dijon clones PN 113 in our Shannon “RocknRolla” Pinot Noir.
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