Lively palate of juicy red fruit flavour, fruit of the forest and a distinct earthy and savoury finish
Established in 2001, the Greenleaf Pinot Noir block is spread over 2.5 hectares with two clones, 114 and 115, on easterly slopes at 400-425 metres altitude.
Our Pinot was handpicked, whole bunch pressed with 25% whole bunch ferment to create the full berry flavour. The juice was hand plunged for 9 days on skins during fermentation to intensify depth, colour and flavour. The skins were removed for the remainder of fermentation until wine is dry and has gone through Malo. It was then barrelled in 25% new French oak for 7 months.
Food Pairing Notes
- Gamey meat - Duck