From the Winery
The Pinot was hand picked in March and then divided up in various fermentation treatments to give complexity to the final wine. These treatments include whole bunch fermentation, carbonic maceration and standard open fermentations.
All of our Pinot is wild fermented to ensure full expression of our unique ‘terroir’ and hand plunged three times a day to extract all of the potential colour and flavour locked up in the grape skins. Most of the batches were then left on their skins post fermentation to extract tannin and then pressed off to tank.
The wine was matured in oak barrels with 50% new French oak adding further complexity and tannin structure before being bottled without filtration.