Winemaking:
Grapes for this wine were hand harvested at 25° Brix, at the optimum combination of flavour development and sugar/acid balance. A five-day cold soak preceded fermentation. In total, the wine spent 21 to 24 days on skins before being transferred to small French oak barrels, 65% of which were new, to mature for ten months.

Appearance:
Dark with ruby red tints.

Taste:
The wine has aromas and flavours of dark fruit with herbal, leather and savoury notes. Tannins are well integrated and the wine has good length.

Food match:
25 Steps Pinot Noir is a good match for venison, lamb, duck and even salmon dishes.

Cellaring:
You can drink the wine young, but it will reward cellaring for up to 5 years.