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The first 10% of the grapes for Chamonix Feldspar Pinot Noir 2017 are whole bunch selected by hand and fermented in stainless steel vats (maceration carbonique) at 22-28ºC for 10 days on the skins. The rest is destemmed and fermented in open oak vats for 14 days. After malolactic fermentation, the wine of about 13.5% alcohol is matured for 16 months in 228-litre French oak barrels with 30% new wood. Bottled at 13%.
Nose: Very perfumed with notes of lilies and bright red fruit such as cherries. Subtle earthy mushroom notes.
Palate: You're welcomed by notes of cherries and raspberries on entry. Develops into earthy savoury notes on the mid-palate. Has good acidity with a light to medium body.
Finish: Smooth and long finish with a subtle oaky character.
Set amongst 300 hectares of pristine natural beauty on the Eastern slopes of the Franschhoek mountains, Chamonix wine farm once formed part of the historic Huguenot Estate, La Cotte, which dates back to 1688. German-born Chris Hellinger purchased the farm in the early nineties when it was predominantly an export fruit farm and began a program of replanting fruit trees with noble French varieties of vines.