Cuvee Coteaux Hillier
These grapes were the last pick of County Pinot Noir from the 2016 harvest. Norman Hardie decided to let the juice macerate for 48 hours on the skins prior to a gentle basket press, mitigating any green tannins. Fermented with natural yeasts in horizontal tanks; the wine was additionally aged in wide based steel tanks on fine lees for 18 months prior to bottling. It has been given an additional 12 months of bottle ageing prior to release. Each year we choose a cuvee where we push the viticulture and winemaking boundaries. Pushing limits is not always successful; our 1st Coteaux Hillier experiment has been a resounding success. Only 50 cases produced.