Kondo Vineyard Pinot Noir tap-kop

11.0% ABV. 90% Tap Kop and 10% Moseusi harvested on 21-22 Oct 2016. 753 bottles made. Whole bunches in carbonic maceration outdoors for 2 months. PNP into Kimura Cava glass (“Flower” day): Pale copperish bricking to the eyes. Dried florals, dried leafy and root based plant notes. Preserved red berry fruits. High acidity, silky tannins. Still good structure. This winemaking method is only made in this vintage given difficult conditions. 94 points.