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Peter Max Pinot Noir

Peter and Max are the first names of the growers who supplied the fruit for the first vintage of this wine. The fruit sources have since changed but the name remains to honor the beginnings of our multi-vineyard Pinot Noir blend. The philosophy here is to use the different batches to form a blend that is more than the sum of its parts.

Latest release (2023)

Red cherries, cranberry, rose and lavender lead the way aromatically before tomato leaf and sumac. The palate is dense and focused, with a tartness from sour cherry and rhubarb balanced by riper notes from mulberry and black cherry. A dry, grippy tannin profile supports the weight of fruit.

Vinification

Naturally fermented with 50% of the fruit de-stemmed and the remainder left as whole clusters. Extraction is kept to a minimum during active fermentation with a total time of 4 weeks on the skins.

Technical Analysis
pH 3.60
alc% 13.99%
Total acidity 5.5 g/l
Total sulphites 69 mg/l
Residual sugar 1.8 g/l