Whole bunches are carefully placed in a tall stainless steel tank. A small amount of fermenting Pinot Noir juice is introduced into the bottom of the tank. This allows the intact berries to be enveloped by CO2, allowing a true carbonic maceration. The sheer weight of the fruit above crushes the berries at the bottom allowing more sweet juice to join the ferment. This technique encourages the development of a beautiful silky mouth feel while maintaining vibrant fruity aromas.
“Red cherry, cranberry juice, mint and sage scents with whiffs of green olive. The palate is slick textured with red cherry, again, cranberry, fine web of feathery tannin, boost of pomegranate acidity and a herby lick through the finish. Even, smooth, bright and flavoursome pinot of easy drinking and some upfront charisma. Good drinking.” 90 points, Mike Bennie, The Wine Front