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The Manyara Pinot Noir was handpicked in the cool of the morning to capture the essence of the fruit. The Pinot was then transported to the winery and kept in the coolroom for 24 hours. It was partially destemmed to fermenter and an addition of 30% whole bunches added. The ferment started naturally and lasted for 14 days. It was then left on skins for a week before being gently basket pressed to French oak. The resultant wine was matured in French oak with 20% being new.
The Manyara Pinot Noir has a nose of plum, fresh beetroot and dark cherry.
The palate has hints of soy, spice with red liquorice and tight blueberry notes. It has a lingering palate and tight acidity typical of good Pinot Noir.