The nose exhibits aromas of cherry, mocha, new leather and subtle toast with hints of spice. The palate is tightly focused and concentrated with succulent dark fruits layered over smoky oak, with fine mouth-coating tannins and a persistent finish. This wine has the potential to improve over the next five years.
The fruit was hand-sorted before being de-stemmed and cooled, after a pre-fermentation soaking period the juice was allowed to warm and fermentation started with wild yeast. During fermentation the caps were hand-plunged daily. The wine was then left to sit on skins for two weeks for post ferment maceration; a total of four weeks was spent in contact with the skins. It was then drained and lightly pressed before being transferred to French barriques, of which approximately twenty five percent were new. The Leah Pinot Noir went through natural malolactic fermentation during eleven months spent maturing in barrel, before it was bottled unfiltered and without fining in March 2009.