The Black Label Pinot Noir is 100 percent estate-grown and has been developed to complement food. It is a dark fruited and spicy wine with great persistence.
The grapes were crushed to open-top vats and fermented with the frequent plunging of the cap. The wine was left on skins after ferment to assist integration then moved to 225-litre oak barrels, (25 percent new), to undergo malolactic fermentation and mature for seven months. After that, the wine was blended, lightly fined and bottled.
