Fruit was sourced exclusively from their own vineyard in Queensberry. Comprised of clones 113, 777 & Abel. One small experimental parcel of 777 was fermented as whole bunches in barrel elevating the wines with exotic spices and dried flowers.
A taut and powerful style of Pinot noir, typical of Queensberry. The nose is dark and brooding yet beautifully perfumed with concentrated black and blue berry fruits layered amongst aromas suggestive of complex spices and dried roses. On the palate there's ripe black plum, wild berry fruits and discreetly layered oak. Powdery fine tannins coat the mouth, contributing to a sinewy elegant core balanced beautifully by a fine streak of acidity which offers a lively backdrop to the abundant berry fruits. This is a wine that is both powerful and dense yet beautifully light on its feet.
Fruit is carefully hand picked and destemmed into small open top fermenters, retaining a high proportion of whole berries. Individual fermenters undergo a short pre ferment maceration before fermenting naturally and being left on skins for up to 32 days before pressing. One small experimental parcel of clone 777 was fermented as whole bunches in barrel on the vineyard. After a brief period of settling post press, the wine was racked to 225L French oak barriques (29% new) where it underwent natural MLF and matured for a total of 10 months before being prepared for bottling on the 16th of March 2023.
Fruit was sourced exclusively from their own vineyard in Queensberry. Comprised of clones 113, 777 & Abel. One small experimental parcel of 777 was fermented as whole bunches in barrel elevating the wines with exotic spices and dried flowers.
A taut and powerful style of Pinot noir, typical of Queensberry. The nose is dark and brooding yet beautifully perfumed with concentrated black and blue berry fruits layered amongst aromas suggestive of complex spices and dried roses. On the palate there's ripe black plum, wild berry fruits and discreetly layered oak. Powdery fine tannins coat the mouth, contributing to a sinewy elegant core balanced beautifully by a fine streak of acidity which offers a lively backdrop to the abundant berry fruits. This is a wine that is both powerful and dense yet beautifully light on its feet.
Fruit is carefully hand picked and destemmed into small open top fermenters, retaining a high proportion of whole berries. Individual fermenters undergo a short pre ferment maceration before fermenting naturally and being left on skins for up to 32 days before pressing. One small experimental parcel of clone 777 was fermented as whole bunches in barrel on the vineyard. After a brief period of settling post press, the wine was racked to 225L French oak barriques (29% new) where it underwent natural MLF and matured for a total of 10 months before being prepared for bottling on the 16th of March 2023.
