| Pinot Noir |
The grapes were hand sorted, gently de-stemmed, and left as whole berries for two days of cold soaking to extracting colour, favours and tannins from the skins. During fermentation the tanks were hand plunged three to four times per day to further the extraction of colour and favour.
After fermentation subsided the Pinot Noir was pressed of skins and transferred to 100% French oak barrels, 50% new, 50% second fill.
As all Kacaba wines the 2009 Pinot Noir was crafted using 100% handpicked grapes.
Aromas of ripe cherry, anise and rich baking spices entice the senses.
A light to medium bodied Pinot Noir with full bodied flavour. Plush favours of cherry, plum and pomegranate meld with hints of delicate tea leaf.
Chill for 20 minutes to bring out the soft fruitiness.
