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Grilled lamb
the wine was pressed into tight grain 500L French oak puncheons for malolactic fermentation and maturation
the rain stopped during the first week of June and the flowering took place in an optimal and even manner
The vintage was characterised by rainy and humid conditions that started at the beginning of June and lasted throughout the summer
Jancis Robinson described the 2009 as: “In Pinot Noir’s homeland of Burgundy
Hollick Pinot Noir Size::6 Bottle Case Grilled lambMade from Coonawarra estate grown Pinot Noir, this wines ripe cherry and stewed plum notes are overlaid with spice and vanillin characters, imparted by ten months maturation in French oak hogsheads. We recommend cellaring for up to 5 years, to allow the typical gamey characters of developed Pinot Noir to evolve.
US$ 912.50
US$ 175.00
