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The charm of the Tuerong Pinot Noir begins with its intricate nose. Lavender florals and pan juices, reminiscent of au jus, combine with more familiar fruit aromas of strawberry and blood orange.

The palate is savory blend of fennel seed and licorice along with iodine and root vegetables courtesy of the whole bunch component. There is red fruit here too, and some intense blood orange leading to a savory line on the finish.

It’s a wine that invites you to revisit it again and again to contemplate its evolution over time.

Hand harvested and hand sorted grapes were destemmed and cold soaked for 3 and 7 days prior to the onset of wild fermentation. 42% of the blend underwent 2 weeks carbonic maceration before being destemmed, with fermentation finishing on the skins. Following pressing, the wine was lightly racked to French oak barriques (32% new) for natural malolactic fermentation and 11 months maturation.