Fruit is sourced from a vineyard in Monterey, California’s Central Coast region and sit next to a chain of hills which separate the vineyards from the Pacific coast. The site benefits from the cooling breezes from the Pacific and as such lends itself to Pinot Noir. Fruit is destemmed before undergoing a period of cold maceration. Fermentation takes place in stainless steel tanks and 30% of the blend has then spent 8 months on medium toast French oak.
This wine combines delicious red cherry and dried cranberry concentration, with a touch of dark spice. The palate has wild bramble and cherry pie notes. It finishes bright, fresh and gently toasty.
Pair with nduja topped pizza, crispy duck pancakes in hoisin sauce or Quorn spag-bol.