Deep, dark and built to last. So much going on, plenty of flesh, this is suave and muscular, a thoroughbred colt. Densely-fruited, a testament to the dedicated and laborious tending of these vines.

Any food you consider Pinot food will work, but the produce needs an additional level of umami – the meat needs to be dry aged; the mushrooms need to be wild; the beetroot needs to be roasted or smoked.

 👁 Glossy ruby purple
👃 Deep black raspberry, cinnamon and white pepper
👄 Mid weight, fruit forward palate with a ferrous underlay

Viñero = Vigneron. A grower and maker of wine. Also the name of an underground superhero who is a sommelier by night and rescues unloved vineyards by day, 

Viñero wines are always an expression of both place and people. Human terroir. The growers worked incredibly hard to deliver pristine, flawless fruit so in order to ensure the voice of the vineyard speaks clearly through the wine I have kept winemaking to the minimum. This year I wanted to see what whole bunches would do to the tannin profile and ended up using around 30% whole bunch overall; 25% new oak.