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the Aboriginal name for “good water”
Produced from vines around 30 year age which are not owned by the domaine but from a producer who is a friend of Pierrick
Aromas to white fruit pear
effectively dry at 3 g/l
the fruit is then fermented in cement to preserve the freshness and purity of the terroir
Ant Moore A+ Pinot Noir Size::12 Bottle Case the Aboriginal name for “goodBlackberry, plum, pepper, liquorice and leather are great descriptors for this wine. Subtle oak and full tannin structure gives roundness which lingers on the palate. Vinification: The fruit was cold soaked on its skins for 14 hours before being lightly pressed. Fermented in small batches, we played around with various yeast strains and temperature. This has allowed the complexity you see in the glass. This wine is textural as well as very fruit
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