For fleeting moments, the delicate fragility of true love blossoms with the taste and your heart wonders if you are ready for the intimacy.
The Farms: The Pinot is from the Deanery vineyard in the heart of the Piccadilly Valley, with red clay over sandstone soils. The vines sit on an eastern-facing aspect at the bottom of a deep, cold valley. The Gamay is from Robert Surmann’s vineyard in Totness, with 30-year-old vines grown on black sandy soil overlying petrified schist. It is VSP-trained and spur-pruned.
How the wine is made: The wine ferments carbonically for six days in a 2500-litre fibreglass tank. All the free-run juice and light pressings are placed in 800-litre ceramic eggs to finish fermentation and rest.
11% alc. Varieties: Pinot Noir 50%, Gamay 50%