Pt. Leo Estate Pinot Noir

Hand-picked fruit was destemmed and crushed in tiny open fermenters. Cultured yeast is introduced to the fermentation. 2-3 days after fermentation is complete, the must is softly squeezed and sent to French Oak Barriques and Puncheons for Malo Fermentation. The wine is racked and returned to barrels for additional ageing.
Complex scents of cherry, plum, and red berry fruits emerge from the glass, accompanied by traces of fresh garden herbs, floral notes, and spices. The palate begins softly with a wonderful cherry and red fruit flavour before gradually building in the centre with the delicate addition of spice. The gentle sweet fruit and strong tannins linger on the end, making it rounded yet firm.