2023 Pinot Noir/Gamay Braidwood
This wine was passionately grown from our small 1 hectare vineyard in Braidwood. A tough season with very cool temperatures and competition from very hungry birds.
A delicate wine with bright cherry and strawberry notes, herbaceous, structured tannin and a hint of oak.
Pair me with a plate of jamon, hard cheese and fresh strawberries.
Vintage: 2023
Region: Braidwood.
Vineyard: Charley’s Forrest
Variety: Variety 80% Pinot Noir 20% Gamay
Alcohol: 12.9%
Production: 38 dozen
Vinification: Mixture of whole bunch 30 % and crushed grapes went through carbonic maceration for 1 week using dry ice, it then went through a wild ferment. Matured in 1 and 2 year old oak barriques for 10 months prior to bottling.
This wine was passionately grown from our small 1 hectare vineyard in Braidwood. A tough season with very cool temperatures and competition from very hungry birds.
A delicate wine with bright cherry and strawberry notes, herbaceous, structured tannin and a hint of oak.
Pair me with a plate of jamon, hard cheese and fresh strawberries.
Vintage: 2023
Region: Braidwood.
Vineyard: Charley’s Forrest
Variety: Variety 80% Pinot Noir 20% Gamay
Alcohol: 12.9%
Production: 38 dozen
Vinification: Mixture of whole bunch 30 % and crushed grapes went through carbonic maceration for 1 week using dry ice, it then went through a wild ferment. Matured in 1 and 2 year old oak barriques for 10 months prior to bottling.
This wine was passionately grown from our small 1 hectare vineyard in Braidwood. A tough season with very cool temperatures and competition from very hungry birds.
A delicate wine with bright cherry and strawberry notes, herbaceous, structured tannin and a hint of oak.
Pair me with a plate of jamon, hard cheese and fresh strawberries.
Vintage: 2023
Region: Braidwood.
Vineyard: Charley’s Forrest
Variety: Variety 80% Pinot Noir 20% Gamay
Alcohol: 12.9%
Production: 38 dozen
Vinification: Mixture of whole bunch 30 % and crushed grapes went through carbonic maceration for 1 week using dry ice, it then went through a wild ferment. Matured in 1 and 2 year old oak barriques for 10 months prior to bottling.