Catchpole & Co. Pinot Noir 2019

The grapes were harvested from two different sites: Stanford and Stellenbosch, both consisting of Burgundian clones 115 and 777.

The Stanford cooling ocean breeze allowed the Pinot Noir to ripen slowly and evenly which lead to great purity of fruit and rare acidity.

The grapes were co-fermented and matured in stainless steel tanks for 8 months and then 2 months in 2^nd, 3^rd and 4^th fill Burgundian barrels.

The wine shows depth and texture, presence and poise, with supple tannins and earthiness.

A beautiful take on Pinot Noir with wonderful succulence and expressive fruitiness.

Not Fined