Considerable emphasis is placed on the vineyard expression, characteristics and identification, mainly being the soil. This vineyard expresses a range of flavours from vibrant raspberry, strawberry, currant and cherry. We respect the power and elegance delivered in this beautiful expression of a balanced bright red to darker berried flavour spectrum, delivered by the older Dijon clones PN 113 in our “Chardonnay” Pinot Noir.
The Pinot Noir bunches are chilled to 3ºC before being sorted on a conveyor and de-stemmed. Berries are then hand sorted, before cold maceration ensues for 3 to 6 days at 8ºC. Slower fermenting wild yeasts are used for the fermentation. Fermentation temperatures vary between 26 – 30ºC, depending on the nature of the sites. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.
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