Pinot from the Deans vineyard in the Piccadilly Valley, cold eastern aspect.
Half is saigneed pinot juiced poured over berries and bunches and fermented for 17 days, the other half carbonic maceration for 4 days in a 2400L barrel. Pressed and blended in a 2000L barrel.
Light red pinot with fleshy pinkness. Smells of earth, rhubarb, cherries and liquorice.