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Accolades

Accolades

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Tasting Notes

The wine displays elegant Pinot Noir structure with the red fruits fusing with forest mushroom and wild herbs. A good spicy lift at the back of the palate leads to length and persistance on the finish.

Food Pairing

Ideally matched with a duck ragu and porcini mushrooms or seared pork scotch on the bone with braised lentils and kale.

Viticulture & Winemaking

The concept behind our Equilibrio range is to promote the very best barrels, clonal mix and new oak integration to create a wine that will benchmark the potential of each vintage. Some would call it Reserve but we call it Equilibrio as great wine is all about harmony and balance.

Yields for this wine are kept notably low by our pruning technique and shoot thinning, while a final green harvest at veraison ensures the vines do not carry too much weight. This exacting viticulture safeguards the fruit and acid balance during the picking window. The grapes are then cold soaked and fermented using wild yeast and aged in 500l puncheons, 25% new, for nine months.

Tasting Notes

The wine displays elegant Pinot Noir structure with the red fruits fusing with forest mushroom and wild herbs. A good spicy lift at the back of the palate leads to length and persistance on the finish.

Food Pairing

Ideally matched with a duck ragu and porcini mushrooms or seared pork scotch on the bone with braised lentils and kale.

Viticulture & Winemaking

The concept behind our Equilibrio range is to promote the very best barrels, clonal mix and new oak integration to create a wine that will benchmark the potential of each vintage. Some would call it Reserve but we call it Equilibrio as great wine is all about harmony and balance.

Yields for this wine are kept notably low by our pruning technique and shoot thinning, while a final green harvest at veraison ensures the vines do not carry too much weight. This exacting viticulture safeguards the fruit and acid balance during the picking window. The grapes are then cold soaked and fermented using wild yeast and aged in 500l puncheons, 25% new, for nine months.

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