|Total Acid:||6,10 g/l|
|PH :||3,24 g/l|
|Residual Sugar:||1,90 g/l|
Hand-picked grapes in small 18 kg boxes, one night in the cool store (5°C) and than destemmed. Seven days of cold soak in our red fermentor, followed by spontaneous wild yeast fermentation.
After fermentation, the grape-skins were slowly pressed in a stainless steel basket press (JLB 5). Nature malolactic fermentation in selected barrels. Barrel ageing without one racking, for 11 months; no fining and no filtering. Maturation prior to release 11 months on his nature fine lees.
My first Pinot Noir, well worth our reputation: a sensual one, mighty in his magnitude but soft and elegant in force. Dark and brooding at first until it switches over to fury, intense, wild and incredibly sexy. Just like a summer storm or maybe just a reflection of how I feel when I create this wine. It just brings out, thunder in me. Freshly crushed raspberries, some sour cherries and red currants… full of lively ripe fruit and spicy notes with notable earth driven layers of clay minerality.
The result is a young Pinot Noir with a nice depth for his age, complex and with a focus of how this young vines are going to look in a couple of years time.
10% whole bunch and natural fermentation!!
Recommended food pairing
Grilled salmon, roast chicken, duck or even without food. Well suited to pair with classic dishes because its consistent acidity and freshness.