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On the nose ripe pear
showing lifted aromas of strawberries and cream
marzipan and rancio characters that stay in the mouth long after swallowing
called ‘one of the best vine-growers in Burgundy’ by Sylvain Pitiot of Clos de Tart
Pimpernel Shiraz 2018 a-j-adam On the nose ripe pearThe grapes were sourced from close planted vines on our west slopping block which cropped at 2. 2 tonnes per acre. Bunches were destemmed and crushed for fermentation in open topped stainless steel fermenters. A small quantity of Viognier pressings (2%) or ripe stalk was reintroduced to some ferments for added spice, aromatic lift and tannins. Following fermentation with cultured yeast, wine was transferred to the cellar for maturation in selected
US$ 134.95
US$ 124.95
US$ 124.50
