This is the seventh vintage of Paul Wallace’s Braveheart. Only pristine Pinot was used, and production was very limited, with only ten barrels being made.
The fruit was picked from three different slopes at Wallovale Vineyards, before being whole-berry fermented, basket-pressed, and taken to barrel for Malolactic Fermentation. The wine spent ten months on wood, before being bottled.
Bright ruby in the glass, with a good intensity on the nose; aromas of red cherry, watermelon and white pepper, with a hint of salinity.
Joined on the palate by cranberry and cherry, with fine silky tannins and a lingering, elegant aftertaste, typical of the very best cool-climate Pinot Noir from Elgin.
Try pairing with plum-glazed duck, roast turkey or mushroom risotto.