Vintage conditions

Temperatures were moderate to cool in 2018, which meant that the grapes ripened slowly and the resulting wines are well-balanced, fresh and aromatic. Harvest took place between 27th March and 14th April.

Vinification details

After hand harvesting, an initial pre-fermentative cold maceration was carried out for 7 to 8 days. Subsequently, alcoholic fermentation was performed at controlled temperatures (between 24 to 26°C) for 7 to 10 days, and pressed to gently extract the maximum colour and aroma. The wine then spent 12 months in French oak barrels, of which 10% were new, 20% second use and the remaining 70% third and fourth use.

Vintage conditions

The 2017 vintage was characterised by a year of low to medium temperatures in the Leyda Valley. This resulted in the grapes ripening more quickly, with an earlier harvest resulting in well-balanced and aromatic wines.

Vinification details

After hand harvesting, an initial pre-fermentative cold maceration was carried out for 7 to 8 days. Subsequently, alcoholic fermentation was performed at controlled temperatures (between 24 to 26°C) for 7 to 10 days, and pressed to gently extract the maximum colour and aroma. The wine then spent 12 months in French oak barrels, of which 10% were new, 20% second use and the remaining 70% third and fourth use.

Awards

Drinks Business Pinot Noir Masters 2019: Silver
Decanter: 91 pts

Vintage conditions

The vintage 2016 was characterised by a year of moderate to low temperatures in the valley of Leyda, which slowed the vine maturation, creating fresh and vibrant wines.

Vinification details

After hand harvesting, an initial pre-fermentative cold maceration was carried out for 7 to 8 days. Subsequently, alcoholic fermentation was performed at controlled temperatures (between 24 to 26°C) for 7 to 10 days, and pressed to gently extract the maximum colour and aroma. The wine then spent 12 months in French oak barrels, of which 10% were new, 20% second use and the remaining 70% third and fourth use.