The Talland Hill vineyard is the warmest and most sheltered of our three single vineyards, it is also the first vineyard to be picked each year. This site produces bold and powerful Pinot Noir.
Wine Making
The fruit is handpicked and destemmed into a 2 ton open fermenter as whole berries and left to start fermenting naturally. It is not touched until a 2-3 drop in baume , which allows fermentation to occur inside the grape berries , increasing the aromatics of the wine. Once fermentation starts strongly, the ferment is handplunged 2-3 times per day for 10 days or until sugar is dry . The wine is left on skins for post ferment maturation for another 10 days. It is then pressed off skins and racked to barrel. 30 % new oak and predominately Sirugue Troncais extra tight grain Medium toast and D’aquitaine Allier and Jupier tight grain medium toast oak barrels. In spring the wine is racked and returned to barrel. After a total of 16 months barrel maturation the wine is bottled without fining or filtration and minimal sulphur.
Tasting Notes
A rich and dark Pinot Noir from the Polperro Bistro block. The luscious nose with powerful herbaceous notes of bay leaves and mushrooms is softened with vanilla and a hint of pepper. This warmer site produces a fruity yet earthy wine, with bold and chunky tannins to finish.
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