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Pinot Noir 100%
Grapes are harvested by hand and chilled overnight before hand sorting and destemming - although approximately 10% are added as whole bunches. Crushed grapes were cold soaked for 5 - 7 days before fermentation with natural yeasts in open top vessels. Twice daily gentle punching down and pumping over was used as required during the fermentation period. The wine was transferred to 500L and 300L French oak barrels (33% first fill,) where malolactic fermentation occurred followed by 12 months resting on the lees. The wines were racked and blended in stainless steel tanks, then allowed to settle by gravity for 2 months before bottling.
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