Aromatics of blackcurrant, black cherry, thyme and vipers bugloss. Warm, rich, lush, finely textured mouthfeel with strong cassis and black fruit flavour profile and a strong lingering finish. Aromas of blackcurrant, black cherry, thyme and wild flowers, the 2003 Pisa Moorings Pinot Noir has a warm, rich, finely textured mouthfeel with a strong cassis and black fruit flavour profile and lingering finish. 20% whole bunch on average for texture. 7-10 days cold soak 8-12ºC. Indigenous yeast is used to ferment the wines to dryness. The wines are hand-plunged three times a day and peak at 34ºC 7-10 days. Post maceration 7-10 days at 20-25ºC. The wines spend an average of 25 days on its skins to extract tannin, colour and aromatics. They are then gently drained and pressed to 225 litre French oak barriques of which 20% to 30% are new 3 year air-dried French oak. The wines are rested and matured for 10 months and then blended before undergoing minimal fining and filtration before being bottled.