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Pinot Noir 100%
Pinot Noir was the first wine Jeanine and Mick made back in 2013, from grapes from Jeanine's family farm in Faure.
Mick says that the picking time of this block is key, a day late and you're in trouble as the grapes are susceptible to botrytis. In the cellar they push the de-stemmer aside and ferment this wine 100% whole bunch. Fruit is picked by hand and lightly foot stomped in open top fermenters to get some juice. From there it is lightly pumped over one-two times a day to quite simply move the juice around. They don't aim to over extract as they want to keep as many whole bunches and berries intact.
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