THE JOB AS WINEMAKER is to allow the fruit and terroir of the vineyards to express itself. Graeme and Cameron both have their winemaking roots in Burgundy and uphold their traditions as much as possible. Through the use of age old techniques (with the aid of some modern equipment), they guide the fruit from vineyard to bottle as gently as possible. Read more...

Cameron Leith

Reserve Pinot 2006

This is a rich, fulfilling pinot. Aromas of dark cherry, spice and game follow through onto the voluptuous palate. Very well structured with length and complementary French oak influences make this is another classic Passing Clouds pinot.

Wine Making Notes

The fruit was split into three batches. The first batch was de-stemmed, crushed and fermented in open stainless steel fermenters, the second was whole bunch fermented and the third was fermented in cellar bag. The cellar bag allowed for an anaerobic environment and allowed for post fermentation maceration to occur.

Maturation occurred in top quality French oak 1-4 years old for 11 months. Malolactic fermentation occurred naturally in spring. The wine was fined with fresh egg whites, cold stabilized and course filtered prior to bottling.

 

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