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A stripped back, light-bodied approach to Pinot Noir, with the fruit spending 10 days on skins, and just 2 months in barrel, with the intention of keeping those bright, early-ferment aromatics intact. Massive on the red fruits spectrum, with a slight peppercorn spice accompanied by a touch of liquorice, which keep things both exciting and enticing. It's picked early for freshness, with some zippy acidity retaining energy in the glass.