Hollick Pinot Noir chiara-boschis-e-pira Largely from Corullon fruit (including

Largely from Corullon fruit (including declassified material from the single vineyard sites)

more sheltered aspect

followed by 25-40 days’ traditional fermentation in temperature–controlled stainless-steel and wooden vats

but it will require several years in the cellar

Malolactic fermentation in stainless steel

Hollick Pinot Noir chiara-boschis-e-pira Largely from Corullon fruit (includingMade from Coonawarra estate grown Pinot Noir, this wines ripe cherry and stewed plum notes are overlaid with spice and vanillin characters, imparted by ten months maturation in French oak hogsheads. We recommend cellaring for up to 5 years, to allow the typical gamey characters of developed Pinot Noir to evolve.