In the winery: The fruit was handpicked and delicately handled before fermenting
in 50% new and 50% 2-3-year-old French oak with closely monitored malolactic fermentation.
In the glass: Bright pale ruby.
On the nose: Cranberry, redcurrant and Campari.
On the palate: Light and ethereal, with signature Pinot silken texture, a lovely mix of tart red fruit and white pepper, fine tannins and fresh acidity. Almost Beaujolais-like in weight and texture.
Order code | ALLEG31418 |
Wine variety | Pinot Noir |
Region | Yarra Valley |
Winemaker | Tim Cox |
Food Match Description | Beetroot-cured salmon carpaccio |
Best Drinking | Now to 2023 |
Alcohol Percent | 13.00% |