The Pinot Noir fruit was handpicked and transported to our winery in the Hunter Valley for processing. A portion of the fruit was crushed into small 2 tonne open topped fermenters with a portion of the fruit remaining as whole bunches. The fermentation took place for 10 days with plunging by hand 3 times a day. Following this, the must was gently pressed off and transferred to French oak barriques. After 9 months of maturation the wine was blended and bottled.
Orange had almost perfect weather conditions, commencing
Enjoy now or cellar for 4-6 years.
Lifted aromas of cherries, raspberries and spice.
The palate is juicy and fresh with flavours of cranberries and cherries and hints of spice, finishing with a velvety mouth-feel.