Sourced from one single vineyard, the fruit was handpicked and hand sorted at harvest. The grapes were harvested in small lots in the early morning, taking advantage of the cool morning temperatures.
75% of the grapes were destemmed, and placed on top of the 25% whole bunch clusters that were left intact. Throughout cold soaking for 3 days the fruit was gently foot crushed and then once fermentation commenced, the fermenting juice was pumped over twice daily through a screen in open fermentation, for gentle extraction.
Temperatures were allowed to spike at 28°C, and then slowly dropped back to 24°C for the duration of the ferment. The ferment was basket pressed, and delivered straight into 100% French oak barrels. 20% new with the majority being older oak barrels, 1, 2 and 3 year old. Malolactic fermentation was completed in barrel, after which it was then matured on full lees. This wine was blended in January where it was then held in stainless steel on light lees for 6 months and then bottled.
Vibrant red cherry and spice with an earthy and underlying forest floor. An elegant wine that has well-balanced tannins.
- Pinot Noir