Moorooduc 'Garden Vineyard' Pinot Noir
100% whole-bunches are wild-fermented, stomped and plunged each day, during fermentation. A highly traditional approach, at least if one were in Burgundy. The wine is then pressed to French oak (20% new) where it is left unsulphured until malolactic is complete. In total, 15 months is spent in these vessels. In youth, spicy mescaline, turmeric and cardamon ride over an undercarriage of succulent red fruits. It's a Pinot that is best with food having a quite structured feel, but given some air this becomes complex and very satisfying.