When Eric Monnin (wine maker) first visited the long-established family fruit grower he was hugely struck by the beautiful, 200 year old hill-top hacienda whose wooden columns and ancient palm trees have magically survived all the biggest earthquakes in recorded history. He was also struck by the strawberries grown there, and by sheer force of personality convinced them to grow some Pinot Noir!

The vineyard is situated at altitude and is sheltered from the heat to prevent over extraction and allow for a wine with balanced, bright acidity. Fruit is sourced from old vines, 25 to 40 yrs.

A cool short fermentation to preserve fruit aroma and maceration on the skins for only a few days to extract nice colour but minimal tannins. No oak is used. Early bottling to keep the wine's youthful style.

Try with herby roast leg of lamb, char-grilled steak, stuffed baked red peppers

2016 Vintage: IWSC 2017 Bronze