50% MV6 and 50% 777 clones of Pinot Noir. Picked at physiological ripeness into 10kg lugs and destemmed as whole-berries into open 1.5 tonne fermenters. Fermentation allowed to occur “wild” for the 1st two thirds then inoculated with RC212 yeast. No other additions made.
Hot ferment encouraged and wine cap hand-plunged only twice a day. Soak on skins for 2-3weeks post ferment for tannin rounding and colour stabilisation. Pressed to tank and settled for 2 days before racking to French Oak barriques (30% new) for 11 months maturation.
Malolactic fermentation occurred naturally in the spring. Blended March 2015 and allowed to sit a second Winter in tank to allow all the components to come together. Minimal filtration and no fining additions were made.
Our 2014 Pinot Noir is complex with spice, cherry, pepper and pomegranate aroma and flavours. Long palate with grainy, fine oak tannins and well developed mid-palate.
Awarded Bronze Medal at the 2015 Orange Wine Show.