Bill Downie is reluctant to reveal its ingredients

ripe fruit

mysterious lift

Vintage after vintage this is a consistently high-quality Pinot Noir

The soil profile shows layers of silt and alluvial gravel that were deposited during many historical flood events across the valley floor

Kenyak Honeycomb pinotnoir Bill Downie is reluctant toAbout Kenyak We intentionally work with really good chocolate. We source ours from Felchlin in Switzerland. Theyve been making it for over 100 years, so they ought to know a thing or two. I like it because its special. A few things set it apart for me; the fact that it is conched for a really long time a process developed by the Swiss and not used by a lot of people, it extracts such a broad range of delicate flavours usually forgotten about. As well