The Emeritus is a selection of their better barrels and  is a powerfully flavoured wine  of some richness. Nevertheless true to its variety it is also quite elegant..

This wine has quite a deep colour for a Pinot Noir and this translates to the palate where the flavours are to the black fruit end of the spectrum.

Approximately half the grapes were destemmed, and the remainder were left as whole bunches. The grapes were housed in 3t open fermenters and allowed to commence fermentation with wild yeasts. Once the wild fermentation was established (6 days) the cultured yeast RC112 was added. The initial maceration took about two weeks to complete. The grapes were then air bag pressed. Fermentation and post fermentation had the wine going into a mixture of old and new (30%) French oak barriques and hogsheads.

The wine was left on its lees for the whole of the maturation period until bottling 11 months later. It underwent a natural malolactic fermentation during this time. 

Alc/Vol:  12.8%