Pinot Noir

Moores Hill Estate Pinot Noir is draws from two Tamar Valley sites: one on the western side of the Tamar River and the other on the east. The fruit is handpicked in several passes.

Most of the fruit is destemmed and crushed, while a small proportion remains as whole bunches. After up to 10 days of cold soaking, the grapes are open fermented.

The wine is pressed to new and seasoned French oak to complete fermentation. After malolactic fermentation, the wine is racked and left in cask to mature for at least 10 months. It is then lightly filtered and bottled.

Vibrant crimson, Moores Hill Estate Pinot Noir has generous fruit intensity with crunchy acidity and touch of spicy oak. Cellaring potential is seven years.