A majority of the fruit for the Charleston Pinot Noir is sourced from our estate
vineyards at Lenswood. All fruit is handpicked and rapidly transferred to the
winery, where it is destemmed without crushing. Fermenters receive 10 – 30%
whole bunches. Time on skins is 10 – 20 days. The wine spends 10 months in new
to 6 year old French oak barriques, malo-latic fermentation occurs spontaneously.
Color: Bright, cherry red
Bouquet: Lifted fragrant nose of cherries, rhubarb, spice and a hint of earthiness.
Palate: The palate echoes the nose, with a full savoury mid palate structured by
gentle dry tannins.