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The grapes go through a 3-5 day cold soak at 8°C before they are fermented using indigenous yeast. Fermentation usually lasts 18-21 days with their skins on in concrete, stainless steel and oak fermenters.
Food PairingBeef cheek massaman curry with garlic nut butter:: serve at 15-18°C
Official Tasting Notes Dark fruits, black cherry, spice, and hints of green tea lift from this perfumed Pinot Noir. A rustic flair of red cherry pip, sour cherry, char, and coriander seeds provide a sensory journey offering lovely complexity and length.