The process of carbonic maceration permits the majority of fermentation to occur inside the grape, maintaining freshness and creating a soft tannic profile. The method is used most notably in Beaujolais with varying degrees of success, but at its best its a beautifully refreshing take on Pinot Noir.
Our Carbonic Pinot Noir 2020 is firmly in the bright-red cherry flavour bracket with complexing, refreshing notes of orange peel and negroni. Silky tannins and the lightest of prickles. Can be served slightly chilled or not, as the spirit moves.
100% whole bunch Lenswood Pinot Noir. Three weeks in large wooden cuve. Full carbonic maceration.