Domaine Rewa Pinot Noir 2016
The fruit (clones 5 & 113) were hand harvested on 22nd and 31st March 2016 at 24.1 Brix and 23.3 Brix. The two clones were fermented separately in open top stainless fermenters with each compromising of approximately 11% whole bunch with the remainder of the fruit destemmed on top. Fermentation was carried out by indigenous yeasts until the wine was dry. Fermentation time was approximately 20 days and peak fermentation temperature was 30 degrees. The wine underwent spontaneous malolactic fermentation whilst in French Oak barriques for approximately 14 months, of which 23% was new oak.
Stylish and complex, the beautifully fragrant bouquet shows red/black cherry, floral, dark olive, nutmeg and earthy mushroom characters, leading to a juicy palate that is wonderfully rounded and elegant. It is refined and persistent with gorgeous spicy/savoury nuances.
6689 bottles produced.