Balfour winemakers Owen and Fergus Elias took three Burgundy clones of Pinot (828, 459 and 777) and aged the wine made from their grapes for 16 months in a combination of French and American oak. The resulting wine is a smoky and involving fusion of red cherry and ripe strawberry, with darker mulberry, black cherry and winter spice aromas. The palate delivers even more than the ethereal nose. The Gatehouse has a wonderfully savoury, meaty depth to complement the rich black cherry body. The fruit is soft and supple, and so are the tannins that ensure a prolonged impression is left.
