Hollick Pinot Noir chiara-boschis-e-pira followed by 25-40 days’ traditional

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

This is why every year

Long-lingering finish and aromatic notes reminiscent of the granite terroir

They use traditional Portuguese techniques such as grape treading

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

Hollick Pinot Noir chiara-boschis-e-pira followed by 25-40 days’ traditionalMade 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.