The terroir has produced a chalky, linear and austere Pinot with razor sharp acidity and delicious fruit profile.
Extensive bunch sorting by hand prior to destemming occured. Bunches were destemmed without crushing, with 5% whole bunch for complexity. Grapes were cold soaked for 5-7 days prior to the start of fermentation. Fermentation occured naturally in open top fermenters. A combination of gentle punchdowns and pumpovers by hand 2 times per day, depending on requirements were used during fermentation where temperature peaked at 32°C. The wines were transferred to 500L and 300L French oak barrels where malolactic fermentation took place (27% new wood, the rest 2nd, 3rd and 4th fill). Maturation in oak was for 12 months and on the lees for the full period. After ageing for 12 months in barrel, the wines were racked and blended in stainless steel tanks. The wines were clarified naturally for a period of 2 months before bottling.
Time: 12 Months
Type: French Oak 500L
% wine oaked: 100
% new oak: 30